The high heat of a baker's oven kills the yeast as soon as the dough is placed in the oven.
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Q18: When the straight dough method is modified
Q19: Gluten development continues during fermentation.
Q20: Doughs with weak gluten, such as rye
Q21: Rich sweet doughs must be mixed longer
Q22: An overfermented dough is called an old
Q24: Doughs that are used to make products
Q25: Forcing the gases out of a fermented
Q26: Large loaves require a higher baking temperature
Q27: One way of checking the doneness of
Q28: Hard-crusted breads such as French bread are
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