I must have been feeling very … French during my recent bread baking adventures. I kept reading in The Breadbaker’s Apprentice to be careful “not to degas the dough.”
Degas? I pronounced this day-GAH to myself – as in painter Edgar. And I couldn’t figure out what it meant.
I was probably six loaves in before I realized I should talk like the American I am. Degas! As in don’t pop all those nice bubbles you created in fermentation. De-gas!
I still bake with a French accent, telling myself not to day-GAH the dough. But at least I know what it means.