Deck 3: Hand Techniques

Question 1

If the dough rips during formation, it is a sign that there is

A) too much pressure being applied by the hand.
B) too much flour on the baker's hands and workbench.
C) insufficient downward and inward pressure from the hand.
D) an excess of flour on the bench.

Answer 1

A

Question 2

When shaping two round loaves at once, it is generally preferable to bring the loaves to

A) 100 percent of the final shape.
B) 50 percent of the final shape.
C) 80 to 90 percent of the final shape.
D) 25 percent of the final shape.

Answer 2

C

Question 3

The objective when shaping an oval loaf is to produce

A) a loaf with blunt ends and that is the same diameter from end to end.
B) a loaf with pointy ends and that is the same height from end to end.
C) a symmetrical loaf with either pointy or blunt ends that is highest at the center with a taper to the ends.
D) a loaf that is approximately 2 feet long.

Answer 3

C

Question 4

When a braid is made using more than 1 strand of dough, it is important that all the strands

A) are no more than 1 inch in diameter at the thickest point.
B) have the same amount of taper.
C) are generously coated with flour.
D) none of the above.

Question 5

Bread that is put into the oven unscored will

A) pop out in any weak place along the surface.
B) reach maximum volume.
C) look better due to its smooth crust.
D) bake more quickly and evenly.

Question 6

The tool used to score épi de blé is

A) a curved razor (or lame)
B) a rolling pin
C) a straight razor
D) scissors

Question 7

A piece of dough weighing up to 1 pound can be comfortably shaped with one hand.

Question 8

The period known as "bench rest" typically lasts between 5 and 30 minutes, depending on the type of bread and the tightness of the preshaping.

Question 9

During final shaping, it is important to rotate the dough piece so that the entire piece gets evenly worked.

Question 10

As each baguette is placed on the couche, arrange it on the linen so that the loaves are touching each other.

Question 11

There is a great deal of latitude regarding the way that baguettes should be scored.

Question 12

If shaping and impressing with a rolling pin are done properly, the bread loaf known as pain fendu gives the appearance of a loaf that is split down the center.

Question 13

A dough that is not sufficiently relaxed during the ___________________phase runs the risk of tearing the outer surface because the dough is still too tight to accept further working.

Question 14

There are two common obstacles to shaping round loaves. The first is ___________________ which may slow down shaping progress or result in a ripped dough surface. The second obstacle occurs when ___________________ allows the dough to slide along without taking shape.

Question 15

The eventual length of the baguette will be almost ___________________, and you should begin by having the dough piece oriented in an ___________________, with the long edge parallel to the edge of your work bench.

Question 16

For the best volume in baked baguettes, bake the shaped loaves directly on the ______ of the oven.

Question 17

A curved ___________________is appropriate for cutting "ears" in baguettes and oval loaves; the straight blade is used when vertical cuts are made on round or oval loaves.
a. cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes

Question 18

Matching
-_____lame

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 19

Matching
-_____couche

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 20

Matching
-_____épi de blé

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 21

Matching
-_____bâtard

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 22

Matching
-_____baguette

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 23

Matching
-_____bench rest

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 24

Matching
-_____peel

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 25

Matching
-_____seam side h. a loaf of bread scored with scissors to look like a sheaf of wheat

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 26

Matching
-_____good side i. an oval loaf

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 27

Matching
-_____scoring j. smooth side of the dough; becomes top side during baking

A) cutting a loaf before baking to control the size, shape, and volume of the loaf as it bakes
B) a period of rest after preshaping and before final shaping
C) linen used in the bakeshop to hold shaped loaves before baking
D) the portion of the dough that touches the oven floor during baking
E) curved or straight razors used to score breads
F) a long bread shape, typically scored in 5 or 6 spots with a lame
G) a wooden paddle used to remove baked loaves from the oven
H) a loaf of bread scored with scissors to look like a sheaf of wheat
I) an oval loaf
J) smooth side of the dough; becomes top side during baking

Question 28

Describe the process of preshaping a loaf and explain why it is important.

Question 29

Describe the sequence of scoring a baguette and list a few common problems (and their causes) when scoring a baguette.

Question 30

What are the best guidelines to follow for standing at the workbench and lifting heavy items in the bakeshop?