The holding temperature for the pointage en bac dough is
A) cool enough so that enzymatic activity is sufficiently suppressed in the dough.
B) warm enough for significant yeast activity to enhance things.
C) cool enough to lengthen the time required to wake the dough.
D) warmer than a typical refrigerator by about 8 degrees.
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
Q4: The pointage en bac method of making
Q5: A technique similar to pointage en bac
A)
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
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents