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Recruiter's Glossary
Industry
Examples:
Crumb Development
•
Levain
•
Banneton
Baking Terms
Understanding these terms will help you better evaluate candidates and communicate with hiring managers
Feeding Schedule
Lame
Dutch Oven
Bench Rest
Couche
Crumb Development
Ash Content
Folding Technique
Convection Oven
Oven Spring
Shaping Technique
Hydration Rate
Levain
Maillard Reaction
Mother Starter
Lean Dough
Enriched Dough
Proofing
Autolyse
Starch Development
Enzyme Activity
Preferment
Proofing Box
Bulk Fermentation
Tension Building
Protein Content
Straight Dough
Falling Number
Scoring
Steam Injection
Hearth Baking
Retardation
Lamination
Fermentation Control
Dough Consistency
Crumb Structure
Baker's Linen
Baker's Percentage
Gluten Development
Sponge Method
Dough Temperature
Gelatinization
Mixing Methods
Sourdough Culture
Poolish
Deck Oven
Biga
Banneton
Extraction Rate
Dough Rheology
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