Proofing

Professional bakers use this to mean "rising." Originally it meant to prove the effectiveness of the yeast by starting it to grow with a little "food" such as flour or sugar. If the mixture did not bubble up, it was discarded and little time and ingredients were lost (please read about yeast.)

Kneading

There are many styles of kneading. Obviously if various machines like food processors, mixers, bread machines can do it in different ways, so can humans. Basically, you want to pull the dough to develop the gluten. If the dough is very soft and sticky (some sweet breads or french breads) you may start out just flinging it against a lightly floured surface. Usually you push the heel of your hand into the dough, pushing away from you. At first the dough will be sticky and you will instinctively release pressure to keep from getting stuck. As you repeat this motion, turning the the ball of dough after each push, it will become more resilient and lose its stickiness. How long will it take? For one small loaf (about 3 cups of flour) 10 minutes should do it. The usual two loaf recipe will take about 20 minutes. If you are a novice, you might want to start with a white bread because it develops its elasticity much more readily.

Overkneading

Based on my daughter's experiment, I don't believe overkneading by hand is possible. She deliberately tried to overknead and gave up after more than one hour. So don't worry about it. If you need the exercise or meditative state this repetitive activity can create, keep going; it won't hurt the bread.

Smooth and elastic

This is the condition that seems to occur magically after adequate kneading. The dough feels like a baby's bare bottom, plump and resilient. You may stop kneading at this point.

Double (double in bulk)

This does not mean you need to measure the volume of the dough. Yes, it is roughly double, but more importantly, the dough has risen to the optimal stage where gluten is stretched to capacity without the strands breaking; the yeast is still alive but needs to be redistributed, so it can continue growing. The best test for this state is to poke a finger or two about one-half inch into the dough. If the depression remains, the dough is ready; if it quickly fills in, it needs more rising time; if it starts to collapse, it has gone too far (proceed to the next step in your recipe, but watch it more carefully next time.)

Punch Down (deflate)

Deflate the dough in order to more easily redistribute the yeast or to shape the dough. Bread dough doesn't really require violence but, hey, if that's what you personally need at the moment, go for it. Some authorities say that you should be ever so gentle and just ease the dough from the bowl. In my experience, it doesn't much matter how you do it; just don't tear up the dough.

Redistributing the yeast

A second or third kneading to get more rising power out the yeast and create a finer textured bread. Yeast is a microscopic organism. It does not wander about like an animal; it stays put like a plant. It doesn't grow much in the sense of enlarging its size, but it multiplies like crazy under proper conditions. Fresh food (the starches and sugars in your dough) is brought in contact with the yeast when you deflate the dough and briefly knead it.

Sounds hollow when tapped

The test for doneness after baking. This is another condition, like "smooth and elastic," that may worry you the first time, but once you hear that hollow sound you will recognize and remember it. It's a bit like trying to find a stud in a wall--you keep tapping and wondering if you are even going to know when you do hear it. Relax, you'll know. What if you are deaf? Insert a thermometer and look for an internal temperature of 200 degrees.

Hearth Breads

Breads that are baked without pans directly on the floor of the wood fired oven. In our kitchens that usually means putting the loaf on preheated tiles on an oven rack in the lowest third of the oven. Pizza stones are another option. I've never tried then because my reading has led me to believe their expense is not worth it. I use tiles. Another option is a cookie sheet or jelly roll pan, preheated with the oven. Using two pans nestled together gives further insurance from a burnt bottom. Corn meal is often used to keep the dough from sticking. Only a small amount is needed. I often prefer to use semolina or rice flour instead of cornmeal.