To mix the final dough, all of the ingredients are placed in the mixing bowl, unless you are using the autolyse method of mixing the dough. In that case, you should not add the ___________________ or the ___________________.
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Q13: In very humid months it is a
Q14: A type of yeasted pre-ferment that is
Q15: A poolish is more like a batter
Q16: The generic Italian term for "pre-ferment" is
Q17: As the length of ripening time increases
Q19: Dough should be mixed to a _level
Q20: Matching
-_yeasted pre-ferment
A) a bread characterized by its
Q21: Matching
-_pâte fermentée
A) a bread characterized by its
Q22: Matching
-_poolish
A) a bread characterized by its rich,
Q23: Matching
-_biga
A) a bread characterized by its rich,
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