Bread that is put into the oven unscored will
A) pop out in any weak place along the surface.
B) reach maximum volume.
C) look better due to its smooth crust.
D) bake more quickly and evenly.
Correct Answer:
Verified
Q1: If the dough rips during formation, it
Q2: When shaping two round loaves at once,
Q3: The objective when shaping an oval loaf
Q4: When a braid is made using more
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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