Bench - Your work surface. , Crumb: - The pattern and size of holes inside of a loaf. , Fermentation: - The leavening process in which yeast and bacteria in the dough convert carbohydrates to carbon dioxide gas and alcohol, Gluten: - comprised of two proteins, glutenin and gliadin, which give bread dough its elasticity, Proof: - The final rise of bread dough after shaping the loaves and before baking., Pull a window: - A test used to determine the development of the gluten., Oven Spring: - The increase in volume of bread dough while in the oven,

Yeast bread vocabulary

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