This page contains an explanation of the terms and abbreviations used on the site. The list is not final and will be updated frequently.
|Dough||A mix of ingredients, mixed and processed together. This term also identifies the mechanical action. Kneading Methods (TO ADD LINK).|
|"Pirlatura" - Dough Rounding||Rolling a dough means rounding it by turning it in your hands or on the work surface, giving it a regular spherical shape, in order to homogenize its strength, allowing it to grow regularly during leavening.|
|"Puntata"||First stage of dough rise aka first fermentation or bulk fermentation.|
|"Staglio" - Dough Divider||Dough hand cut and rolled into small dough balls also known as "panetti".|
|Panetti or Panielli||Dough divided in small dough balls, in Napoletan called also “criscitielli”.|
|Rising boxes||Alimentary cases with non-hermetic lid used to store the dough balls to rise.|
|"Appretto"||Second stage of dough rise, after the dough is divided in small dough balls and placed in rising boxes, aka second fermentation and maturation.|
|Hydration||Percentage of water in the dough calculated on the total amount of flour.
To calculate it, a simple mathematical proportion is enough, for example 65% of hydration out of 1000 g of flour is 650 g of water.
If you want to know the hydration percentage of a recipe, the formula is
Hydration Percentage = Water * 100 / Flour
You can use the Hydration Percentage Calculator (TO ADD LINK).
|Low Hydration||Hydration minor than 60%.|
|High Hydration||Hydration greater than 60%.|
|CT||Controlled Temperature refers to a period of fermentation in a device with fixed temperature, for example a Fermabiga at 18 ℃ or the fridge at 4-6 ℃.|
|CF||Cold Fermantation, usually refers to a period of fermentation in the fridge at 4-6 ℃.|
|Final Temperature||Temperature of the dough at the end of the kneading.|
|W||Index that represent the strength of the flour.|
|Plain flour||All-purposes flour (AP)|