There are several unique and remarkable characteristics to baguettes de tradition, including all of the following except
A) it is mixed entirely on high speed.
B) the rather wet dough is barely mixed.
C) the fold schedule calls for the bread to be folded 3 times at 20-minute intervals.
D) the dough evolves from a slack, weak paste to a well-structured dough within 1 hour.
Correct Answer:
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Q1: In bulk cold fermentation of dough
A) the
Q2: In the first part of the twentieth
Q4: The pointage en bac method of making
Q5: A technique similar to pointage en bac
A)
Q6: The holding temperature for the pointage en
Q7: Considerations for retarding shaped baguettes include
A) a
Q8: Challah is a classic braided egg bread
Q9: French toast can be made from which
Q10: Pullman bread
A) includes powdered milk and butter
Q11: Straight doughs are simply doughs in which
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