Matching
-_____Pullman bread
A) braided Swiss bread
B) retarding shaped baguettes
C) In France, it is known as pain de mie, or "bread of crumb," since it is characterized by having comparatively little crust
D) an effective technique developed by French bakers in the second half of the twentieth century
E) Fermentation in Buckets method
Correct Answer:
Verified
Q22: Using the Pointage en bac) technique, bakers
Q23: Challah is a classic braided egg bread
Q24: Berne Brot is a braided Swiss bread
Q25: Pullman bread is so called because of
Q26: Matching
-_pointage en bac
A) braided Swiss bread
B) retarding
Q27: Matching
-_pousse lente
A) braided Swiss bread
B) retarding shaped
Q28: Matching
-_Berne Brot
A) braided Swiss bread
B) retarding shaped
Q30: Matching
-_slow rise
A) braided Swiss bread
B) retarding shaped
Q31: What are some negative characteristics of straight
Q32: What tactic was used prior to the
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