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+# Glossary
+
+**ABAA:** Artisan Baking Across America, by Maggie Glezer. A book
+featuring profiles of artisan bakers and recipes for some of their
+breads.
+
+**Autolyse:** a technique for improving gluten development without heavy
+kneading. Combine the flour and water from your recipe in a bowl and
+mix until the flour is fully hydrated. Cover the bowl and let the
+flour hydrate for 20 minutes, then mix in remaining ingredients. The
+result is development comparable to a dough that has been kneaded for
+5 or 10 minutes with less oxydation (which leads to a yellow crumb).
+
+**Baker's percentage:** a convention for listing the ingredients in a dough
+in which the quantity of each ingredient is expressed a percentage of
+the total amount of flour. Example: 1000g flour, 660g water, 20g salt,
+10g yeast is expressed in baker's percentage as 100% flour, 66% water,
+2% salt, 1% yeast. Note that this always adds up to more than 100%.
+
+**BBA:** The Bread Baker's Apprentice, a book by Peter Reinhart. By far
+the most popular book among amateur artisan bakers in the United
+States. If you don't have it, buy it.
+
+**Banneton:** a woven basket, sometimes lined with linen, used to hold a
+shaped loaf while it is proofing.
+
+**Batard:** a loaf that has an oval or oblong shape.
+
+**Biga:** a term used variously as a very stiff (~50% hydration
+preferment), or as a generic term for preferment.
+
+**Boule:** a round loaf (French for "ball").
+
+**Brotform:** a coiled cane basket used to hold a shaped loaf while it is
+proofing.
+
+**Couche:** heavy linen fabric used to hold formed loaves for proofing.
+The fabric can be pleated around the loaves to help them hold their
+shape.
+
+**Crumb:** When a baker talks about the crumb they are talking about the
+pattern of holes inside of a loaf.
+
+**Fermentation:** (1) the process by which yeast metabolizes sugars to
+produce carbon dioxide and alcohol (2) (aka bulk fermentation, first
+fermentation) the period of time the dough rests after mixing and
+before dividing/shaping.
+
+**Folding:** one of the best ways of encouraging gluten development in
+slack doughs. Folding the dough consists of taking a wet dough out of
+the bowl, spreading it out a little on a clean, well-floured surface,
+folding it in thirds like a letter, rotating it 90 degrees and folding
+it up again, picking it up and dusting the loose flour off of it, and
+then returning the dough to the bowl and covering it again. Like
+punching down, folding degases the dough some, but it also encourages
+gluten development.
+
+**Gluten:** "A tenacious elastic protein of wheat flour that gives
+cohesiveness to dough." Gluten is what allows bread dough to develop
+those long, beautiful strands and create large open pockets of air
+(think about the inside of a loaf of Ciabatta compared to the inside
+of a muffin). Bread flours tend to be made from hard wheats that are
+higher in protein than regular flour, providing more gluten.
+
+**Hamelman, Jeffrey:** bakery director at King Arthur Flour and author of
+Bread: A Baker's Book of Techniques and Recipes, a comprehensive book
+aimed at both professional and home bakers.
+
+**Hydration:** the ratio of liquid ingredients (primarily water) to flour
+in the dough. A dough with 500g of flour and 340g of water has a
+hydration of 68% (340/500).
+
+**KA:** Kitchen Aid or King Arthur.
+
+**KAF:** King Arthur Four.
+
+**Lame:** a thin blade on a handle, used to score (slash) loaves before
+baking.
+
+**Levain:** usually used as a synonym for sourdough.
+
+**Leonard, Thom:** A baker featured in ABAA whose Country French Bread is
+popular with many members of The Fresh Loaf.
+
+**Pâte fermentée (aka prefermented dough):** a type of preferment in which
+the ingredients (flour, water, yeast, salt) are mixed in the same
+proportion as (usually) a basic white bread dough at about 65%
+hydration.
+
+**Poolish:** A type of sponge. Typically quite wet, an equal weight of
+water and flour with an extremely small amount of yeast. For my batch
+of two French Bread loaves, I typically use 8 ounces of water, 8
+ounces of bread flour, and 1/8 teaspoon a instant yeast. Mix it, cover
+the bowl, and leave it at room temperature overnight.
+
+**Proof:** (1) the final rise of the shaped loaves before baking (2) the
+hydration of dry active yeast in water before it is added to the dough
+
+**RLB:** Rose Levy Beranbaum, author of The Bread Bible, a book aimed at
+the home bread baker.
+
+**Score (aka slash or dock):** to cut the surface of the loaf prior to
+baking. This provides for controlled expansion of the loaves during
+baking so they do not "break" undesirably. Scoring is also used to
+enhance the appearance of the bread.
+
+**Sourdough:** a preferment that is a culture of wild yeast and bacteria
+that is perpetuated by the periodic addition of flour and water, or a
+bread leavened in whole or part by this culture.
+
+**Sponge:** Also known as a "preferment," a sponge is a portion of the
+ingredients that is mixed ahead of time, typically overnight. Using a
+sponge extends the fermentation process longer and generally releases
+more complex flavors in your loaf. It can also be used to soften dry
+ingredients (such as whole grains) and release sugars from the grains.