Since I’m very much new to the bread making world myself, I’m running into new terms and words that confuse me. So as I’m looking and learning what these mean, I figure I’ll add them here so that others can have a quick reference. This list will be added to at any time I run across a new unfamiliar term.

Autolyse

Autolyse is a period of rest allowed for dough to relax. After the initial mixing of flour and water, the dough is allowed to sit. This rest period allows for better absorption of water and allows the gluten and starches to align. Breads made with autolysed dough are easier to form into shapes and have more volume and improved structure. (From Wikepedia)

Proofing

This is the term given to the dough rising step done once you’ve shaped your dough into baguettes, boules, etc. The rising period before shaping is sometimes referred to as “bulk proofing” since you’re proofing all your loaves in one big lump.

Levain

French term referring to sourdough starter. A “pain au levain” is French for sourdough bread, as distinct from a bread made with commercial yeast. And by sourdough, we mean bread based on wild yeast starter, not short term for “San Francisco style bread”.

Mother

The Mother Starter is the “go to” starter from which you would then cultivate new batches for each baking session. It is always maintained, normally it is kept in the refrigerator and fed weekly. It is never completely used up so that you retain at least a couple tablespoons to grow more “mother” starter.

French Fold or Stretch and Fold

This is looked at in details (with video even) on it’s own page. It’s a different way of working the glutens in the dough that replaces kneading. That’s right, you don’t need to poun the dough for ages on end. Unless you like to; some people find it therapeutic.