Essential Terms Every Fresh Milled Flour Baker Should Know

Welcome to our Glossary of Baking Terms! Whether you're just starting out with fresh milled flour or you’re an experienced baker, understanding the terminology is key to mastering the craft. In this post, we’ve compiled a list of essential terms you’ll encounter while baking with freshly milled flour. Understanding these terms will not only help you with recipe adjustments but will also deepen your appreciation of the baking process. Ready to get started? Let’s dive into the world of fresh milled flour and baking terminology!

Flour and Milling Terms

1. Bolting
   Bolting refers to the process of sifting flour, often used in stone milling, to separate the finer flour particles from the coarser bran and germ. It produces a lighter, finer flour and is a key step when milling grains at home.

2. Bran
   The bran is the outer layer of the grain, rich in fiber, vitamins, and minerals. When milling flour, bran is typically separated, but it’s retained in whole grain flours for added nutrition and texture.

3. Endosperm
   The endosperm is the starchy central part of the grain, which is primarily used in white flour. It provides the dough with structure but lacks the fiber, vitamins, and minerals found in the bran and germ.

4. Extraction Rate
   Extraction rate refers to the percentage of the whole grain retained in the flour after milling. For example, a 100% extraction rate means the flour contains all parts of the grain, while refined flour has a lower extraction rate due to the removal of bran and germ.

5. Fresh Milled Flour
   Fresh milled flour is flour made from whole grains that have been ground shortly before use. This method preserves more nutrients, flavor, and texture compared to commercially processed flour.

6. Germ
   The germ is the nutrient-rich core of the grain that contains healthy fats, proteins, vitamins, and minerals. It is the part of the grain responsible for sprouting and is a key component in whole grain flours.

7. Roller Milling
   Roller milling is a modern milling method that uses steel rollers to crush and separate the components of the grain. While it’s faster than traditional stone milling, it can result in a finer flour that lacks some of the nutrition found in whole grain flour.

8. Sifting
   Sifting is the process of separating the bran and germ from the endosperm to create a finer flour. This technique is often used in both home milling and traditional flour milling processes.

9. Stone Milling
   Stone milling is an ancient technique where grain is ground between two large stones. This method retains the full nutritional value of the grain, including the bran, germ, and endosperm, making stone-milled flour more flavorful and nutritious.

10. Whole Grain
    Whole grain refers to flour made from the entire grain kernel, including the bran, germ, and endosperm. Whole grain flours are higher in fiber, vitamins, and minerals than refined flours, making them a healthier option.

Bread Making Ingredients

1. Enzymes
   Enzymes are naturally occurring proteins in flour that help break down starches and proteins during fermentation. This process makes dough more manageable and contributes to the final texture and flavor of the bread.

2. Hydration
   Hydration refers to the ratio of water to flour in a dough recipe, expressed as a percentage. The hydration level influences the dough’s texture, with higher hydration resulting in a wetter, more open crumb.

3. Levain
   Levain is a portion of active starter mixed with additional flour and water to create a stronger leavening agent for bread making. It adds flavor and helps the dough rise more efficiently.

4. Salt
   Salt is an essential ingredient in bread making that enhances flavor, regulates fermentation, and strengthens gluten structure. It also controls the rate at which the dough rises, contributing to its texture.

5. Starter
   A starter is a mixture of flour and water used to cultivate wild yeast and bacteria, which naturally leaven bread. It’s essential in sourdough baking and contributes to the flavor and texture of the bread.

Bread Making Processes

1. Autolyse
   Autolyse is a technique where flour and water are mixed and left to rest for a period before kneading. This resting period allows the flour to fully hydrate, which aids in gluten development and improves dough extensibility.

2. Bulk Fermentation
   Bulk fermentation is the initial rise of dough after mixing, during which fermentation occurs. This process helps develop the bread’s flavor and texture, and is crucial for whole grain and fresh milled flour doughs.

3. Crumb
   The crumb refers to the internal structure of the bread, specifically the pattern and size of air pockets formed during fermentation and baking. A good crumb should be light and airy, although whole grain flour can yield a denser, more complex crumb.

4. Crust
   The crust is the outer layer of the bread that forms during baking. It provides texture and flavor, often taking on a rich golden-brown color due to the Maillard reaction and caramelization during baking.

5. Fermentation
   Fermentation is the metabolic process by which yeast and bacteria convert sugars in the dough into carbon dioxide, alcohol, and acids. This process makes dough rise and contributes to the bread’s flavor.

6. Kneading
   Kneading is the process of working dough by hand or with a mixer to develop gluten. This process is essential for creating structure in the dough and can be more challenging when working with fresh milled flour, as the dough tends to be stickier.

7. Oven Spring
   Oven spring is the rapid rise of bread during the first few minutes of baking, as the heat causes the gas in the dough to expand. It contributes to a light, airy texture and a beautiful open crumb.

8. Proofing
   Proofing is the final rise of dough before baking. During this stage, the yeast continues to ferment the dough, allowing it to expand. Proper proofing is especially important when working with fresh milled flour, which may require slightly longer rise times.

9. Scoring
   Scoring is the act of making shallow cuts on the surface of the dough before baking. This helps control the direction in which the dough expands as it bakes, creating an aesthetically pleasing and functional crust.

10. Stretch and Fold
    Stretch and fold is a technique used during bulk fermentation to develop dough strength without overworking it. By gently stretching and folding the dough, you can build gluten structure and improve the dough’s texture.

Special Techniques and Styles

1. Biga
   Biga is an Italian pre-ferment that is typically firmer than other pre-ferments like poolish. It contributes to a complex flavor and better texture in Italian-style breads.

2. No-Knead Method
   The no-knead method is a low-effort technique that relies on long fermentation to develop gluten. It’s especially useful for those new to bread making and works well with fresh milled flour, which benefits from longer hydration and fermentation times.

3. Poolish
   Poolish is a type of pre-ferment made with equal parts flour and water, plus a small amount of yeast. It improves flavor and texture in bread, providing a subtle tang and improved dough extensibility.

4. Preferment
   A preferment is any mixture of flour, water, and yeast (or starter) that is prepared before mixing the final dough. Common types of preferments include poolish, biga, and levain. Preferments help improve flavor, texture, and dough handling.

5. Retardation
   Retardation is the process of slowing down fermentation by refrigerating the dough. This technique is often used in sourdough baking to enhance flavor and texture, giving the dough time to develop complex flavors.

6. Sourdough
   Sourdough is a type of bread leavened with wild yeast and bacteria from a starter, as opposed to commercial yeast. This results in a tangy, flavorful loaf with a chewy texture and is perfect for fresh milled flour, which benefits from longer fermentation.

Equipment

1. Banneton
   A banneton is a basket used to support and shape dough during proofing. It helps maintain the dough’s shape while allowing it to rise, and leaves beautiful patterns on the crust.

2. Bench Scraper
   A bench scraper is a tool used to handle dough and clean surfaces. It is especially helpful for dividing dough and scraping any remaining dough off the work surface.

3. Dutch Oven
   A Dutch oven is a heavy, lidded pot that traps steam, creating an ideal environment for baking artisan-style bread. It helps create a crisp, golden crust and is commonly used for baking sourdough or other rustic breads.

4. Grain Mill
   A grain mill is a device used for grinding whole grains into flour. Milling your own flour at home allows you to use fresh, nutrient-dense flour and customize the grind size to suit your baking needs. There are different types.  See A Guide to Choosing the Best Grain Mill for Home Baking for more information on selecting a mill.

5. Lame
   A lame is a specialized tool used for scoring dough before baking. It consists of a handle with a razor blade or sharp edge, designed to make precise, shallow cuts on the surface of the dough. Scoring the dough allows it to expand in a controlled manner during baking, creating beautiful patterns on the crust while preventing it from bursting unpredictably. The lameis particularly useful for high-hydration doughs, such as those made with fresh milled flour, which require careful scoring to manage their rise and structure.