Dough should be mixed to a ___________________level of gluten development to retain the carotenoid pigments that could be lost due to ___________________that occurs when a dough is overmixed in the mixer.
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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
Q18: To mix the final dough, all of
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,
Q24: Matching
-_baguette
A) a bread characterized by its rich,
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