The pousse lente method of making baguettes was conceived as a means of retarding shaped baguettes and baking them hours later.
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Q13: A disadvantage of the bulk cold fermentation
Q14: Bakers in France had an expression that
Q15: Because hand mixing can never achieve the
Q16: Baguettes de Tradition is a dough that,
Q17: An unusual feature of the process for
Q19: Baguettes that have been shaped and then
Q20: The Pointage en bac dough is divided
Q21: Because Pointage en bac dough is held
Q22: Using the Pointage en bac) technique, bakers
Q23: Challah is a classic braided egg bread
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