Baguettes de Tradition is a dough that, after the initial mixing, is closer to batter than bread.
Correct Answer:
Verified
Q11: Straight doughs are simply doughs in which
Q12: A simple and effective technique that can
Q13: A disadvantage of the bulk cold fermentation
Q14: Bakers in France had an expression that
Q15: Because hand mixing can never achieve the
Q17: An unusual feature of the process for
Q18: The pousse lente method of making baguettes
Q19: Baguettes that have been shaped and then
Q20: The Pointage en bac dough is divided
Q21: Because Pointage en bac dough is held
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