As I speak French pretty natively (having resided there during the 1970s, returned to the United States in mid-1980), I tend to use it in bread making especially since everyone else seems to do so too. Here are the terms English-speaking bread bakers seem to want to use out of failure to create their own, for disambiguation or clarity, or for snob appeal.
| French | English | Notes |
|---|---|---|
| all-purpose flour | all-purpose flour | containing less proteins that make gluten |
| autolyse | autolysis, autolyse | pre-humidification of recipe flour with recipe water sans yeast |
| banneton | bread mold or proofing basket | for shaping boules or bâtards before finish-baking; made from cane or rattan |
| baguette | breadstick | long, thin loaf convenient for serving, tearing and sandwich-making |
| bâtard | bastard child | short, elongated loaf (as opposed to boule or baguette) |
| biga | biga | a very dry poolish, prefermented |
| boulangerie | bakery | where bread is baked and sold commercially |
| boule | round loaf | crude or countryside loaf shape |
| croûte | crust | what adults prefer |
| lame | blade | razor-sharp blade used in scoring the pâton |
| mie, miche | crumb | what children like |
| levain | levain, yeast | what makes the gas that gets caught in the gluten strands |
| patisserie | pastry shop | where pastries are made and sold commercially |
| pâton | dough | the loaf prior to baking |
| pelle | shovel, peel | wooden shovel used to inforn and deforn loaves from the oven |
| pouliche | poolish | the bread dough mixed and left to autolyse and ferment for 12-18 hours |
| strong flour | high-gluten flour | containing more gliadin and glutenin, the proteins that make gluten |