The Bread is in the Baking

by Robert Louis Stevenson

Come up here, O dusty feet!
Here is fairy bread to eat
Here in my retiring room
Children, you may dine
On the golden smell of broom
And the shade of pine
And when you have eaten well
Fairy stories hear and tell

Starter - a mixture of (usually) flour, water, yeast and sugar that is allowed to sit at least overnight (sometimes 3+ days) before the bread is made. A started is usually used in making sour dough or Jewish rye. There are many different types of starters.
Knead- the act of pushing part of the dough forward and then folding the dough over on itself and rotating the dough in the same direction. This is to get the gluten to begin to bond and expand throughout the dough so you get a good crumb.
Ex: Gently knead the dough for about 8 minutes
Proof - the rest period after the dough has risen, usually ranges between 30-60 minutes. It is also known as resting
Ex: Now let the loaves proof for 30 minutes before you put them in the oven.
Fold- This action is usually done when making a light baked good when you want to keep as much air in the batter as possible. It is the action of lifting the batter up and over in the same direction using a wide spoon or rubber spatula.
Ex: Fold the egg whites into the rest of the batter
Punch Down- It's almost exactly what it sounds like except you want to do this gently. Make your hand into a fist and press slowly down into the dough until you almost reach the bottom of the bowl.
Ex: After the dough has risen, punch down the dough
Crumb- the soft inner part of the bread. The word is usually used by bakers to describe the texture and consistency of the bread.
Ex:the crumb of this bread is amazing!
Mirepoix- the French name for a combination of onions, carrots, and celery. either raw, roasted or sauteed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.
Ex: Use a mirepoix as a soup base.