Deck 5: Levain Breads

Question 1

When you are preparing a levain culture

A) begin the final build at least 36 hours before the final dough is mixed.
B) refrigerate the levain as it ripens.
C) leave the levain uncovered so it can attract wild yeast.
D) make more than is necessary for production in order to save a portion and perpetuate it.

Answer 1

D

Question 2

One of the characteristics of breads made using a levain starter is

A) economy of using old dough that might otherwise be thrown out.
B) development of a tender crust during baking.
C) the breads contain a certain degree of acidity.
D) breads do not require any bulk fermentation or folding before final shaping.

Answer 2

C

Question 3

You should generally begin the final build of a levain culture

A) either 3 or 4 days before use.
B) after 3 and up to 24 hours before use.
C) at least 24 hours and no longer than 48 hours before use.
D) at least 8 or up to 16 hours before use.

Answer 3

D

Question 4

Healthy levain cultures were prized for hundreds of years because

A) bakers were not allowed to use the same yeast that beer-brewers used.
B) The finished loaves were comparatively light-textured, nourishing, and had excellent keeping quality.
C) only guild members were given the secret formula for producing a levain.
D) breads made with a levain were lighter in color and therefore more appealing to customers.

Question 5

Naturally leavened breads generally have a better flavor if they are

A) eaten within 2 hours of baking.
B) cooled to room temperature, then wrapped and refrigerated.
C) allowed to rest for several hours after they are cool.
D) brushed with olive oil and seasoned with salt when they are still hot from the oven.

Question 6

If you change a formula to replace yeast with a natural leavener, you may find all of the following to be true EXCEPT

A) the length of the bulk fermentation decreases.
B) final fermentation takes longer.
C) the finished loaves are more acidic and denser to a greater or lesser degree, depending upon the vigor of the culture.
D) the length of the bulk fermentation increases.

Question 7

If you prefer a levain bread with a more pronounced acidic flavor, you should not allow the bread to ferment in a retarder overnight.

Question 8

There are two types of levain cultures: liquid and firm, but bakers do not have to prepare both types, since it is possible to convert one type of levain culture into the other.

Question 9

Levain cultures can only be made from white wheat flour.

Question 10

Since salt can slow down the activity of microorganisms in the levain culture, you can slow the ripening time by the addition of up to 2 percent salt to the levain. This amount should not come from the overall formula.

Question 11

Naturally leavened breads baked the same day as they are formed require no more than 50 percent of proofing before they go into the oven.

Question 12

The weight of the mature culture used in the levain build is not included in the final dough total or in the overall formula total yield, since it is presupposed that the baker will remove that portion prior to the final mix.

Question 13

If you add a smaller portion of the mature culture for the final build, fewer mature microorganisms will be available and ripening will ___________________.

Question 14

Do not refrigerate a just-fed build. It must always ___________________ before it is chilled.

Question 15

If you have 1 pound of a liquid-levain culture at 125 percent hydration and you need 15 pounds for bread production, you should plan on building the culture to ___________________ pounds in the first stage and then to ___________________ in the second stage in order to have enough culture for production as well as to perpetuate the culture.

Question 16

The ___________________ the mixing, the ___________________ folds needed to develop proper dough strength.

Question 17

As the time a shaped dough spends in a retarder ___________________ the temperature of the retarder should ___________________.

Question 18

There is usually no need to reduce the temperature while you bake levain bread unless there are any ___________________ in the dough.

Question 19

Matching
-_____levain culture

A) baked into loaves that are large and somewhat flat in appearance, with large interior air holes, a chewy crumb, and an excellent keeping quality
B) with patient fermentation of the flour, thriving cultures of microorganisms could be induced to take up residence in a little bowl of flour paste, and the resulting sourdough culture (levain) could then be used thousands of times
C) sourdough bread made with a stiff-texture levain; should be baked the same day it is formed with retarding overnight
D) growing a mature culture to a batch size suited to production needs
E) process of building up a mature culture to fully ripen; also called the final build

Question 20

Matching
-_____final build

A) baked into loaves that are large and somewhat flat in appearance, with large interior air holes, a chewy crumb, and an excellent keeping quality
B) with patient fermentation of the flour, thriving cultures of microorganisms could be induced to take up residence in a little bowl of flour paste, and the resulting sourdough culture (levain) could then be used thousands of times
C) sourdough bread made with a stiff-texture levain; should be baked the same day it is formed with retarding overnight
D) growing a mature culture to a batch size suited to production needs
E) process of building up a mature culture to fully ripen; also called the final build

Question 21

Matching
-_____elaborating

A) baked into loaves that are large and somewhat flat in appearance, with large interior air holes, a chewy crumb, and an excellent keeping quality
B) with patient fermentation of the flour, thriving cultures of microorganisms could be induced to take up residence in a little bowl of flour paste, and the resulting sourdough culture (levain) could then be used thousands of times
C) sourdough bread made with a stiff-texture levain; should be baked the same day it is formed with retarding overnight
D) growing a mature culture to a batch size suited to production needs
E) process of building up a mature culture to fully ripen; also called the final build

Question 22

Matching
-_____pain au levain

A) baked into loaves that are large and somewhat flat in appearance, with large interior air holes, a chewy crumb, and an excellent keeping quality
B) with patient fermentation of the flour, thriving cultures of microorganisms could be induced to take up residence in a little bowl of flour paste, and the resulting sourdough culture (levain) could then be used thousands of times
C) sourdough bread made with a stiff-texture levain; should be baked the same day it is formed with retarding overnight
D) growing a mature culture to a batch size suited to production needs
E) process of building up a mature culture to fully ripen; also called the final build

Question 23

Matching
-_____miche

A) baked into loaves that are large and somewhat flat in appearance, with large interior air holes, a chewy crumb, and an excellent keeping quality
B) with patient fermentation of the flour, thriving cultures of microorganisms could be induced to take up residence in a little bowl of flour paste, and the resulting sourdough culture (levain) could then be used thousands of times
C) sourdough bread made with a stiff-texture levain; should be baked the same day it is formed with retarding overnight
D) growing a mature culture to a batch size suited to production needs
E) process of building up a mature culture to fully ripen; also called the final build

Question 24

Describe a liquid and a firm levain's appearance and aroma at full ripeness.

Question 25

Why is it important that your levain culture is neither too young nor too ripe when added to the final mix?

Question 26

Although it is possible to make breads with just natural leaveners, some bakers may opt to add a small portion of baker's yeast. How does the addition of yeast affect the bread-baking process?