C1 · 50 words
Bread and pastry in Spanish
Flour, starter, proving, oven — what is said behind the counter long before anybody buys.
La miga del pan is the crumb, the soft inside of a loaf, and the plural changes what it is: las migas are the crumbs that fall on the table, and also a dish made of them, fried with garlic and paprika, which was shepherds' food and is now on menus. From the crumbs comes the idiom worth having: hacer buenas migas con alguien is to get on well with somebody — the picture being two people sharing what is left of the bread. English has crumb and crumbs, and no friendship in either.
The words
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Phrase (38)
el oficio de panaderothe baker's tradePhraseC1
El oficio de panadero empieza el día de madrugada.The baker's trade starts the day before dawn.
la harina de fuerzathe strong flourPhraseC1
La harina de fuerza aguanta una fermentación larga.Strong flour stands a long fermentation.
la harina integralthe wholemeal flourPhraseC1
La harina integral absorbe más agua.Wholemeal flour takes up more water.
la hidratación de la masathe water as a share of the flourPhraseC1
La hidratación de la masa se calcula sobre la harina.The water is worked out as a share of the flour.
el amasado de la masathe kneading of the doughPhraseC1
El amasado de la masa desarrolla la estructura.Kneading develops the structure.
la masa madrethe sourdough starterPhraseC1
La masa madre se refresca cada día.The starter is fed every day.
la levadura frescathe fresh yeastPhraseC1
La levadura fresca se desmenuza en el agua.Fresh yeast is crumbled into the water.
la fermentación en bloquethe first rise in one massPhraseC1
La fermentación en bloque da el sabor.The first rise in one mass is where the flavour comes from.
el pliegue de la masathe folding of the doughPhraseC1
El pliegue de la masa sustituye a parte del amasado.Folding the dough replaces part of the kneading.
la división en piezasthe dividing into piecesPhraseC1
La división en piezas se hace al peso.The dividing into pieces goes by weight.
el formado de la piezathe shaping of the piecePhraseC1
El formado de la pieza decide la miga.The shaping of the piece decides the crumb.
la fermentación finalthe last rise before the ovenPhraseC1
La fermentación final se juzga tocando.The last rise is judged by touch.
la cuchilla de panaderothe baker's blade for slashingPhraseC1
La cuchilla de panadero corta casi en horizontal.The baker's blade slashes almost flat to the surface.
el horno de solerathe deck ovenPhraseC1
El horno de solera transmite calor por abajo.A deck oven gives its heat from below.
el vapor del hornothe steam in the ovenPhraseC1
El vapor del horno da brillo a la corteza.Steam in the oven gives the crust its shine.
la miga del panthe crumb inside the loafPhraseC1
La miga del pan enseña cómo fermentó.The crumb inside shows how it rose.
el enfriado en rejillathe cooling on a rackPhraseC1
El enfriado en rejilla evita la base blanda.Cooling on a rack keeps the base from going soft.
el pan del día anteriorthe bread from yesterdayPhraseC1
El pan del día anterior sirve para la torrija.Bread from yesterday is what the Easter pudding is made of.
el pan sin glutenthe gluten-free breadPhraseC1
El pan sin gluten se elabora en zona separada.Gluten-free bread is made in a separate area.
la masa hojaldradathe puff pastryPhraseC1
La masa hojaldrada se pliega en frío.Puff pastry is folded cold.
el laminado de la mantequillathe layering in of the butterPhraseC1
El laminado de la mantequilla exige temperatura pareja.Layering in the butter needs an even temperature.
la crema pastelerathe pastry creamPhraseC1
La crema pastelera se enfría tapada a piel.Pastry cream is cooled with film on the surface.
la masa batidathe beaten batterPhraseC1
La masa batida se hornea sin abrir la puerta.A beaten batter is baked without opening the door.
el templado del chocolatethe tempering of the chocolatePhraseC1
El templado del chocolate da brillo y chasquido.Tempering the chocolate gives it shine and snap.
la manga pastelerathe piping bagPhraseC1
La manga pastelera se llena hasta la mitad.The piping bag is filled only half full.
la boquilla rizadathe star nozzlePhraseC1
La boquilla rizada marca el borde de la tarta.The star nozzle marks the edge of the cake.
la cámara de fermentaciónthe proving cabinetPhraseC1
La cámara de fermentación controla frío y humedad.The proving cabinet controls cold and damp.
la fermentación en fríothe slow rise in the coldPhraseC1
La fermentación en frío reparte el trabajo en dos días.A slow rise in the cold spreads the work over two days.
la amasadora espiralthe spiral mixerPhraseC1
La amasadora espiral calienta menos la masa.The spiral mixer warms the dough less.
la temperatura de la masathe temperature of the doughPhraseC1
La temperatura de la masa se ajusta con el agua.The temperature of the dough is set with the water.
la merma de horneadothe weight lost in the ovenPhraseC1
La merma de horneado ronda el diez por ciento.The weight lost in the oven is around a tenth.
el escaldado del cerealthe grain scalded firstPhraseC1
El escaldado del cereal ablanda el grano entero.Grain scalded first softens the whole kernel.
la sal en la masathe salt in the doughPhraseC1
La sal en la masa frena la fermentación.Salt in the dough slows the fermentation.
la etiqueta de ingredientesthe list of ingredientsPhraseC1
La etiqueta de ingredientes ordena por peso.The list of ingredients goes in order of weight.
el pan de masa madre certificadothe bread allowed to be called sourdoughPhraseC1
El pan de masa madre certificado cumple una norma concreta.Bread allowed to be called sourdough meets a set standard.
la vitrina refrigeradathe chilled display casePhraseC1
La vitrina refrigerada no vale para el pan.A chilled display case is no good for bread.
el reparto a hosteleríathe delivery round to the restaurantsPhraseC1
El reparto a hostelería sale antes de abrir la tienda.The delivery round to the restaurants leaves before the shop opens.
la producción del sábadothe Saturday bakePhraseC1
La producción del sábado dobla la de un martes.The Saturday bake is twice a Tuesday's.
Noun (m) (9)
el glutenthe glutenNoun (m)C1
El gluten forma la red que retiene el gas.Gluten forms the net that holds the gas.
el autolisisthe rest of flour and water aloneNoun (m)C1
El autolisis deja reposar harina y agua solos.The rest of flour and water alone comes before anything else.
el prefermentothe preferment made the night beforeNoun (m)C1
El prefermento se prepara la noche antes.The preferment is made the night before.
el boleadothe rounding of each pieceNoun (m)C1
El boleado tensa la superficie.Rounding each piece tightens the surface.
el greñadothe slashing of the topNoun (m)C1
El greñado guía por dónde abre el pan.Slashing the top guides where the bread opens.
el alveoladothe pattern of holes in the crumbNoun (m)C1
El alveolado irregular indica poca manipulación.An uneven pattern of holes points to a light hand.
el merenguethe whisked egg whiteNoun (m)C1
El merengue aguanta si el bol está limpio.The whisked white holds if the bowl is clean.
el almíbarthe sugar syrupNoun (m)C1
El almíbar se cuece hasta un punto exacto.The syrup is boiled to an exact point.
el obradorthe bakehouse behind the shopNoun (m)C1
El obrador está detrás de la tienda.The bakehouse is behind the shop.
Noun (f) (3)
la sobrefermentaciónthe rise gone too farNoun (f)C1
La sobrefermentación deja la pieza plana.A rise gone too far leaves the loaf flat.
la cortezathe crustNoun (f)C1
La corteza cruje al enfriarse.The crust cracks as it cools.
la bolleríathe sweet bakingNoun (f)C1
La bollería lleva grasa y azúcar en la masa.Sweet baking carries fat and sugar in the dough.
This list belongs to Farming and food production — 14 lists and 700 words that can also be practised as a whole.
Practise this list
From these 50 words, as many per round as you like — up to all of them: first what is due today, then new ones. First you choose, then you fill the gap, then you write it yourself. Mistakes come back again shortly.