Question 1

In bulk cold fermentation of dough

Accepted Answer

In bulk cold fermentation of dough, the process typically involves a short initial rise at room temperature after mixing. This allows the yeast to start fermenting, creating some initial rise before the dough is degassed (to remove large air bubbles) and then refrigerated for a slow fermentation process. This step helps develop flavor and texture in the dough.

Question 2

In the first part of the twentieth century, bakers in France had an expression, "When a mixer comes in the door, a baker goes out the window," that

Accepted Answer

The expression "When a mixer comes in the door, a baker goes out the window" reveals the bakers' distrust in mechanization, as they feared that the introduction of machines would lead to job losses.

Question 3

There are several unique and remarkable characteristics to baguettes de tradition, including all of the following except

Accepted Answer

Baguettes de tradition are known for their specific handling and preparation methods, which typically involve minimal mixing to preserve the dough's structure and integrity. Mixing the dough entirely on high speed contradicts the traditional approach, which favors gentle and minimal mixing to avoid overdeveloping the gluten.

Question 4

The pointage en bac method of making baguettes represents a technique

Accepted Answer

The pointage en bac method was indeed developed by French bakers in the latter half of the 20th century as a technique to improve the fermentation process and flavor of baguettes, among other benefits.

Question 5

A technique similar to pointage en bac

Accepted Answer

The answer of A technique similar to pointage en bac
...

Question 6

The holding temperature for the pointage en bac dough is

Accepted Answer

The answer of The holding temperature for the pointage en...

Question 7

Considerations for retarding shaped baguettes include

Accepted Answer

Retarding shaped baguettes can lead to the presence of bubbles on the surface of the baked loaves due to the extended fermentation time, which allows more gas to be trapped in the dough.

Question 8

Challah is a classic braided egg bread of European origin. It can be

Accepted Answer

The answer of Challah is a classic braided egg bread...

Question 9

French toast can be made from which of the following breads?

Accepted Answer

French toast can be made from a variety of breads, including challah, Bern brot, and Pullman bread, as they all have the texture and density suitable for soaking up the egg mixture without falling apart.

Question 10

Pullman bread

Accepted Answer

Pullman bread, also known as pain de mie in France, is characterized by its soft crumb texture, which is achieved through the inclusion of ingredients like powdered milk and butter. It is traditionally baked in rectangular, straight-sided pans known as Pullman pans, which help give it its distinctive shape and texture.

Question 11

Straight doughs are simply doughs in which all the ingredients are mixed at once. None of the flour is pre-fermented; in other words, there is no sourdough or levain build.

Accepted Answer

Straight doughs involve mixing all ingredients in one step without pre-fermenting any portion of the flour, unlike methods that use a sourdough or levain.

Question 12

A simple and effective technique that can be used as a means of improving both flavor and keeping quality is bulk cold fermentation of the dough.

Accepted Answer

Bulk cold fermentation of the dough slows down yeast activity but allows flavors to develop more fully and can also improve the texture and shelf life of the baked product.

Question 13

A disadvantage of the bulk cold fermentation technique is that, in a production setting, the baker has dough to work up at the outset of the workday, and the loaves can bake early, freeing up oven space for the later batches of dough.

Accepted Answer

Bulk cold fermentation actually allows bakers to manage their time and oven space more efficiently by delaying fermentation, meaning they can prepare dough ahead of time and bake it fresh as needed, rather than having all the dough ready to bake at once.

Question 14

Bakers in France had an expression that revealed their faith in mechanization: "When a mixer comes in the door, two more bakers are hired."

Accepted Answer

The actual expression is the opposite, indicating that mechanization reduces the need for labor: "When a mixer comes in the door, two bakers go out." This reflects the concern that machines and automation could replace human workers.

Question 15

Because hand mixing can never achieve the same dough development as machine mixing does, an extra fold helps improve dough structure.

Accepted Answer

Hand mixing typically doesn't develop gluten as effectively as machine mixing, so an extra fold can help improve the dough's structure by aligning and strengthening the gluten network.

Question 16

Baguettes de Tradition is a dough that, after the initial mixing, is closer to batter than bread.

Accepted Answer

Baguettes de Tradition is a dough that, after the initial mixing, is closer to batter than bread.

Question 17

An unusual feature of the process for Baguettes de Tradition is the fold schedule. The bread is folded 3 times at 20-minute intervals to develop the gas-retention properties of the dough.

Accepted Answer

The process for making Baguettes de Tradition indeed includes a specific fold schedule where the dough is folded multiple times at set intervals, such as 3 times at 20-minute intervals, to enhance its structure and gas-retention capabilities, which are crucial for the bread's texture and volume.

Question 18

The pousse lente method of making baguettes was conceived as a means of retarding shaped baguettes and baking them hours later.

Accepted Answer

The pousse lente method involves a slow fermentation process that allows shaped baguettes to be retarded and baked hours later, enhancing flavor and texture.

Question 19

Baguettes that have been shaped and then retarded tend to have the best cuts and highest volume.

Accepted Answer

The answer of Baguettes that have been shaped and then...

Question 20

The Pointage en bac dough is divided into units large enough to make 20 or so baguettes, then put into buckets and placed in a 46° to 50°F cooler for 15 to 18 hours.

Accepted Answer

This process is known as cold fermentation or retardation, which slows down yeast activity and allows for flavor development in the dough. The temperature range of 46° to 50°F is ideal for this slow fermentation process.

Quiz 7: Straight Doughs

In bulk cold fermentation of dough

In the first part of the twentieth century, bakers in France had an expression, "When a mixer comes in the door, a baker goes out the window," that

There are several unique and remarkable characteristics to baguettes de tradition, including all of the following except

The pointage en bac method of making baguettes represents a technique

A technique similar to pointage en bac

The holding temperature for the pointage en bac dough is

Considerations for retarding shaped baguettes include

Challah is a classic braided egg bread of European origin. It can be

French toast can be made from which of the following breads?

Pullman bread

Straight doughs are simply doughs in which all the ingredients are mixed at once. None of the flour is pre-fermented; in other words, there is no sourdough or levain build.

A simple and effective technique that can be used as a means of improving both flavor and keeping quality is bulk cold fermentation of the dough.

A disadvantage of the bulk cold fermentation technique is that, in a production setting, the baker has dough to work up at the outset of the workday, and the loaves can bake early, freeing up oven space for the later batches of dough.

Bakers in France had an expression that revealed their faith in mechanization: "When a mixer comes in the door, two more bakers are hired."

Because hand mixing can never achieve the same dough development as machine mixing does, an extra fold helps improve dough structure.

Baguettes de Tradition is a dough that, after the initial mixing, is closer to batter than bread.

An unusual feature of the process for Baguettes de Tradition is the fold schedule. The bread is folded 3 times at 20-minute intervals to develop the gas-retention properties of the dough.

The pousse lente method of making baguettes was conceived as a means of retarding shaped baguettes and baking them hours later.

Baguettes that have been shaped and then retarded tend to have the best cuts and highest volume.

The Pointage en bac dough is divided into units large enough to make 20 or so baguettes, then put into buckets and placed in a 46° to 50°F cooler for 15 to 18 hours.