Levain: a small batch of starter built specifically for a bake, at a specific hydration and flour blend.
Autolyse: resting flour and water together before adding starter and salt. Kickstarts gluten development.
Bulk ferment: the first, longer rise, before shaping.
Retard: proofing dough in the fridge to slow fermentation and deepen flavor.
Coil fold: a gentle way of strengthening high-hydration dough by lifting and folding the middle underneath itself.
Oven spring: the rapid rise in the first ten minutes of baking, before the crust sets.
Ear: the raised flap of crust that forms along a scored edge.
Crumb: the interior of a baked loaf.
Windowpane: a test for gluten development — stretch a small piece of dough thin enough to see light through.
Discard: the portion of starter you remove before feeding.