When shaping two round loaves at once, it is generally preferable to bring the loaves to
A) 100 percent of the final shape.
B) 50 percent of the final shape.
C) 80 to 90 percent of the final shape.
D) 25 percent of the final shape.
Correct Answer:
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Q1: If the dough rips during formation, it
Q3: The objective when shaping an oval loaf
Q4: When a braid is made using more
Q5: Bread that is put into the oven
Q6: The tool used to score épi de
Q7: A piece of dough weighing up to
Q8: The period known as "bench rest" typically
Q9: During final shaping, it is important to
Q10: As each baguette is placed on the
Q11: There is a great deal of latitude
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