There are two common obstacles to shaping round loaves. The first is ___________________ which may slow down shaping progress or result in a ripped dough surface. The second obstacle occurs when ___________________ allows the dough to slide along without taking shape.
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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
Q13: A dough that is not sufficiently relaxed
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
-_lame
A) cutting a loaf before baking to
Q19: Matching
-_couche
A) cutting a loaf before baking to
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