What is the role of water in developing bread's flavor? What is the likely effect on a dry dough if you were to add one or two additional percentage points of hydration to the formula? Describe the bassinage technique.
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Q18: To mix the final dough, all of
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,
Q24: Matching
-_baguette
A) a bread characterized by its rich,
Q25: Matching
-_ciabatta
A) a bread characterized by its rich,
Q26: Describe the procedure for obtaining pâte fermentée,
Q27: Why does adding ripe pre-ferments to a
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