Baking Jargon

Words, acronyms, and definitions that are useful to know in the world of Baking.

Autolyse The process of mixing water and flour and then letting it rest. Used in bread baking. Bain-Marie AKA double boiler it's used for cooking delicate foods such as custards or can also be used for melting chocolate. Bake Cook with a dry heat in an oven. Doesn't involve an open flame. Beat To stir very rapidly, incorporating air into the mixture. Blind Baking When you partially or fully bake a pie crust or other pastry before adding the filling. Caramelize The process of melting sugar into a liquid called caramel. Crumb Coat Adding a thin layer of frosting to the top and sides of a cake, providing a crumb-free coating; a base for the final, thicker, decorative layer of frosting. Docking Process of perforating the surface of a dough with a fork and allows steam to escape and prevents the dough from puffing up when baked. Emulsifier A substance such as egg yolk or butter than can act as a stabilizer when trying to emulsify. Emulsify Mixing two ingredients that normally don't mix. Typically this has to be done rigorously and with an emulsifier. Fermentation A process where yeast breaks down starches and sugars, producing carbon dioxide and alcohol. Fold Technique of gently incorporating two mixtures together. Does not mean stir. Ganache A frosting or glaze made from melted chocolate and heavy cream. Proof The dough's final rise that happens after shaping and just before baking. Scald To heat up a liquid right up until just before it boils. Typically done with milk. Torte Horizontally slicing a cake into layers. Also referred to as leveling the cake by slicing off the domed part of a baked cake.