After reading various posts and blogs here I'm having some trouble with bread baking vocabulary. Maybe you can clarify or point me in the right direction:
Autolyse - If you choose to autolyse with yeast added, how is this different from making a sponge?
preferment - like sour dough starter?
Proof - Is proofing just another word for "final rise"? I remember getting confused about rises and proofs while reading Laurel's Kitchen Bread Book. Did anyone else find this book confusing?