The pointage en bac method of making baguettes represents a technique
A) beneficial to the baker who wants to shorten the process of making baguettes to less than 3 hours.
B) of no particular benefit to consumers.
C) most suitable for home bakers.
D) developed by French bakers in the second half of the twentieth century.
Correct Answer:
Verified
Q1: In bulk cold fermentation of dough
A) the
Q2: In the first part of the twentieth
Q3: There are several unique and remarkable characteristics
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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