A technique similar to pointage en bac
A) was known as pousse lagarde.
B) retarded already-shaped baguettes.
C) divided the dough into units large enough to make 50 or so baguettes.
D) resulted in gray loaves with a undeveloped flavor.
Correct Answer:
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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
Q4: The pointage en bac method of making
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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