Using the Pointage en bac) technique, bakers are able to process baguettes over the course of several hours, and consumers have the happy benefit of buying bread at its peak eating quality at most any time of the day.

Question

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The "Pointage en bac" technique involves a slow fermentation process, allowing bakers to extend the dough's development over several hours. This results in baguettes that can be baked throughout the day, ensuring customers can buy fresh, high-quality bread at almost any time.

Using the Pointage En Bac) Technique, Bakers Are Able to Process