The Baking Knowledge Hub
Every Term, Technique & Tradition — Explained
An evolving reference built by working bakers. Whether you're decoding a recipe or planning a custom order, start here.
An evolving reference built by working bakers. Whether you're decoding a recipe or planning a custom order, start here.
A rest period after mixing flour and water, before adding salt or levain. Allows gluten to develop passively, resulting in a more extensible dough with better crumb structure. Typically lasts 20–60 minutes.
A proofing basket, traditionally made from coiled cane or rattan, used to support shaped dough during its final rise. Imparts characteristic spiral patterns on the loaf's surface.
An Italian pre-ferment made with flour, water, and a small amount of yeast. Stiffer than poolish, it develops complex flavour over 12–24 hours and strengthens dough structure in ciabatta and focaccia.
The first rise after mixing, where the entire batch of dough ferments as one mass. During this stage, bakers perform stretch-and-folds or coil folds to build strength without kneading.
The interior texture of baked bread. Open crumb features large, irregular holes; tight crumb is uniform and dense. Crumb quality depends on hydration, fermentation, and shaping technique.
A heavy linen cloth used to support baguettes and batards during proofing. The fabric's stiffness creates walls between loaves, maintaining shape while allowing gentle air circulation.
The process of folding butter into dough through repeated rolling and folding cycles. Creates hundreds of alternating layers of dough and fat, yielding the flaky structure in croissants and puff pastry.
A portion of sourdough starter mixed with fresh flour and water, built to peak activity before being incorporated into dough. Provides natural leavening and complex, tangy flavour without commercial yeast.
A chemical reaction between amino acids and reducing sugars that occurs above 140°C. Responsible for the golden-brown crust colour and deep, roasted flavour notes in baked goods.
A French-origin pre-ferment with equal parts flour and water by weight, plus a small amount of yeast. Fermented 8–16 hours, it contributes extensibility, mild sweetness, and a honeycomb crumb to baguettes.
Slashing the surface of shaped dough with a lame before baking. Controls where the loaf expands in the oven, prevents random tearing, and creates decorative patterns known as "ears."
A Japanese-origin water roux technique where a portion of flour and liquid is cooked to 65°C before adding to dough. The gelatinised starch traps moisture, producing exceptionally soft, pillowy bread that stays fresh longer.
"I brought a basic bread recipe to the workshop and left understanding fermentation at a level I never expected. The glossary they gave us became my kitchen bible."— Róisín M., home baker since 2021
Our knowledge hub isn't just reference material — it underpins every service we offer. When you order a custom cake or attend a workshop, you're working with bakers who think in these terms daily.
Did you know?
Our sourdough starters trace back to a culture maintained since 2017. Every loaf we bake carries that lineage — over six years of daily feeding and careful stewardship.
Not a menu — a map. Find where your need fits, then reach out to discuss specifics.
| Category | What's Included | Lead Time | Best For |
|---|---|---|---|
| Artisan Bread | Sourdough loaves, baguettes, ciabatta, rye, seeded batards | 48 hours | Weekly orders, events, restaurants |
| Laminated Pastry | Croissants, pain au chocolat, Danish, kouign-amann | 72 hours | Weekend deliveries, café supply |
| Celebration Cakes | Custom tiered cakes, flavour consultations, decorative work | 2 weeks | Weddings, birthdays, milestones |
| Workshops | Sourdough basics, advanced shaping, pastry lamination, tangzhong method | Scheduled monthly | Home bakers, teams, gifts |
| Consulting | Recipe development, bakery setup guidance, ingredient sourcing | By arrangement | Startups, food businesses, chefs |
"We ordered croissants for a Saturday morning event — the lamination was textbook, and the flavour was extraordinary." — Cian D., event organiser
Short dispatches from the bench — how we think about the work.
We bake most sourdoughs at 78–82% hydration. Higher hydration demands more skill in shaping, but rewards with an open, glossy crumb and thinner crust. Every percentage point changes the loaf.
Dough temperature at the end of mixing matters more than room temperature. We target 24–26°C for our bulk ferments. A degree above or below shifts the entire timeline by an hour.
We source stone-ground heritage wheat from two Irish mills. The protein content varies by harvest, so we adjust hydration seasonally. Industrial consistency is traded for genuine flavour.
We work with people who value craft over convenience. Before you reach out, consider whether these describe your situation:
If that resonates, we'd love to hear from you. If you need same-day turnaround or mass-produced goods, we're not the right bakery — and that's perfectly fine.
Tell us what you're looking for. Whether it's a weekly bread subscription, a wedding cake, or a workshop booking — we'll respond within one working day.
Effective: 1 January 2026
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Last updated: 1 January 2026
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Published: 1 January 2026
The baking glossary, method notes, and educational content on this website are provided for informational purposes. They do not constitute professional dietary, nutritional, or medical advice.
Allergens: Our bakery handles wheat, dairy, eggs, nuts, and soy. While we take precautions, we cannot guarantee a completely allergen-free environment. If you have severe allergies, please discuss your requirements with us before ordering.
Results: Baking outcomes are influenced by equipment, ingredients, ambient conditions, and individual skill. We cannot guarantee that following our glossary descriptions or workshop guidance will produce identical results in your kitchen.
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