It is important to flour the surfaces of the tools and scale used to divide the dough because otherwise
A) the surface of the dough may rip and your speed will suffer.
B) you will incorporate raw flour into the dough.
C) you will deflate the dough.
D) making pieces of equal size is more difficult.
Correct Answer:
Verified
Q1: To be successful, the baker must be
Q2: Mixing the dough so that the gluten
Q3: The production of organic acids during fermentation
A)
Q5: During the final rise, bread should be
Q6: The first visible change as bread bakes
Q7: The first step in proper mixing involves
Q8: During mixing, we are concerned above all
Q9: The wetter the dough, the less quickly
Q10: The optimum dough temperature for wheat-based breads
Q11: The tightness to which a loaf is
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