Baking Glossary

Bread Flour

Strong bread flour is a common term used to describe a flour that is rich in protein.

The aerated bubbles in bread and sourdough loafs require a strong gluten structure and form typical of a high protein value.


Autolyse is a process in bread making. The process see flour and water mixed together and rested for a period of time, before adding other ingredients. This hydrates the flour, which encourages enzymes to begin gluten development. Dough can be left to autolyse from 10 minutes to 5 hours or more.

Lame or Grignette

A lame or grignette is a tool used to score bread dough before baking. Scoring allows the steam to escape from the dough, which helps it to rise evenly and develop a nice crust. Lames and grignettes are typically made of stainless steel and have a sharp blade that is attached to a handle. The blade can be replaced when it becomes dull or damaged.

Dough Proving

A process of resting a mixture of yeast, flour and water in a suitable setting. The intention of which is to cultivate and encourage fermentation.


Gluten is a protein found in wheat, barley, and rye. It is what gives bread its chewy texture and helps it to hold its shape. However, for people with gluten intolerance or celiac disease, gluten can be harmful.

Metal Seasoning

A process of creating a protective coating on metal products. Thin oil is baked in (polyerisation) and will repel irritants.