The Oven SpringBread equipment glossary
The terms that change a bread equipment decision.
Boule and bâtard: round and oval loaves
A boule is round; a bâtard is oval. Shape matters at both proofing and baking stages: an oval basket does not establish that the baked loaf will fit a round pot. The bread-oven shape guide explains that pairing with concrete loaf examples.
Banneton, brotform and proofing basket
These names describe a support for shaped dough during proofing. The dough is normally transferred out to suitable bakeware; a proofing basket is not an oven vessel. Read how to choose basket capacity using total dough weight and any manufacturer guidance.
Cloche, Dutch oven and shallow-base pan
A cloche is a cover or covered baking arrangement. A Dutch oven combines a deep vessel and lid; a shallow-base bread pan puts the dough on a lower base before its cover is added. These change how you load the loaf and lift hot parts. Compare the loading arrangements.
Exterior footprint, usable interior and hot-part weight
Exterior footprint is the complete width and depth, including handles or a larger supporting steel. Usable interior is the space available for dough or another container. Hot-part weight is the component you handle during the bake and can differ from the assembled weight. The fit checker keeps these limits separate and returns unresolved checks when measurements are missing.
Scale capacity, resolution and accuracy
Capacity is the maximum total load, including a bowl even after it is tared. Resolution is the smallest displayed step: a whole-gram display does not establish ±1 g accuracy. Accuracy describes the allowed measurement error under the stated conditions. See why these specifications cannot substitute for each other.
Instant-read thermometer and leave-in probe
An instant-read thermometer takes a spot measurement and is removed. A compatible leave-in probe can remain in place while its meter stays within the meter-body temperature limit. The probe, cable and meter may have different ratings. The leave-in thermometer guide explains the DOT example and the body-versus-probe distinction.
Baker’s percentage and preferment
Baker’s percentages express ingredients relative to flour weight, with all base flours together set to 100%. A preferment brings its own flour and water. Enter those components separately to calculate total dough and overall hydration in the baker’s percentage calculator; an ingredient with unknown water content is not automatically treated as water.