Sourdough: A fermented dough made from water and flour that contains natural yeast and helps the bread rise naturally and gives it a sour taste.

Pre-dough: The pre-dough is usually fermented for several hours or overnight at room temperature to activate the yeast and bacteria and give the dough more flavour and structure.

Biga: Is a firm pre-dough made from water and flour.

Poolish: Is a soft pre-dough made from water and flour.

Yeast: A living organism used to ferment bread dough to improve the volume and flavour of the bread.

Kneading: The working of the dough by folding, pressing and stretching to develop the gluten structure in the dough and make the bread more airy.

Resting: The process by which the dough rises and gains volume through fermentation and fermentation.

Stick proofing: The resting time that the dough as a whole gets after kneading. It is also said that the dough "starts up" during this time, i.e. fermentation begins.

Piece proofing: The time the bread is left to mature as a shaped loaf in the proofing basket in the refrigerator or at room temperature (RT).

Moulding: The process of shaping the risen dough into a specific shape before baking.

Baking: The process of baking the shaped dough in the oven to shape and brown the bread. Crust: The outer layer of the bread that is formed during the baking process by contact with high heat.

Crumb: The interior of the bread formed by the rising and baking of the dough. Grain types for baking bread: Wheat, rye, spelt, ancient grain.

Wholemeal flour: Flour made from the whole grain, including the marginal layers and the germ, and often used in wholemeal bread.

Type 405 flour: This is the most commonly used wheat flour in Germany and has a milling rate of about 70%. It is a fine flour used for baked goods such as cakes, biscuits, pancakes and light breads.

Type 550 flour: This flour has a higher milling rate of about 80% and contains more nutrients than type 405. It is often used for breads of medium weight and colour such as baguettes, ciabatta, rye bread and wholemeal bread.

Type 1050 flour: This flour has a milling rate of about 90% and contains even more nutrients and fibre than type 550. It is often used for wholemeal breads, rolls and rustic breads.

Type 0 flour (Italy): This flour has a higher milling rate of about 80-85% than type 550 and contains more nutrients. It is often used for Italian breads such as ciabatta and pizza.

Type 00 flour (Italy): This flour has the highest milling rate of about 55-60%, which means it is very finely milled and almost all the husks and bran have been removed. It is often used for pasta, pastries and fine cakes.