A dough that is not sufficiently relaxed during the ___________________phase runs the risk of tearing the outer surface because the dough is still too tight to accept further working.
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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
Q12: If shaping and impressing with a rolling
Q14: There are two common obstacles to shaping
Q15: The eventual length of the baguette will
Q16: For the best volume in baked baguettes,
Q17: A curved _is appropriate for cutting "ears"
Q18: Matching
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A) cutting a loaf before baking to
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