This page contains the glossary of terms with an explanation of the terms and abbreviations used on the site.
The list is not final and will be updated frequently.
Do not hesitate to contact me for improvements or suggestions.
| Name | Meaning |
|---|---|
| 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%. |
| RT | Room Temperature. |
| 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). |
| AP | All-purposes flour also called Plain flour. |
| Fermentation | Is the process where the yeast cells convert cereal-derived sugars into ethanol and carbon dioxide gases (CO2). |
| Maturation | Is the time from Mixing all the way to baking our your doughs, often used to specify when the dough is ready. |