Scoring the bread creates a weak section on the surface of the loaf in order to encourage a __________ of the bread.
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Q13: When scaling, we are also calculating the
Q14: The simplest description of mixing is that
Q15: When _ are added in the form
Q16: An alternative to folding dough on the
Q17: Doughs are _ in order to give
Q19: Matching
-_folding
A) the first stage of fermentation; begins
Q20: Matching
-_autolyse
A) the first stage of fermentation; begins
Q21: Matching
-_bulk (primary) fermentation
A) the first stage of
Q22: Matching
-_gliadin
A) the first stage of fermentation; begins
Q23: Matching
-_oven spring
A) the first stage of fermentation;
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