Question 1

Matching
-_____Berne Brot

Accepted Answer

A)  braided Swiss bread 
B)  retarding shaped baguettes 
C)  In France, it is known as pain de mie, or "bread of crumb," since it is characterized by having comparatively little crust 
D)  an effective technique developed by French bakers in the second half of the twentieth century 
E)  Fermentation in Buckets method 
A)  braided Swiss bread 
B)  retarding shaped baguettes 
C)  In France, it is known as pain de mie, or "bread of crumb," since it is characterized by having comparatively little crust 
D)  an effective technique developed by French bakers in the second half of the twentieth century 
E)  Fermentation in Buckets method A

Question 2

Pullman bread is so called because of its former use on long-distance Pullman trains in the United States. In France it is known as pain de mie, or "bread of crumb," since it is characterized by having comparatively little crust.

Accepted Answer

A) True 
 B)False  True

Question 3

French toast can be made from which of the following breads?

Accepted Answer

A)  challah. 
B)  Bern brot. 
C)  Pullman bread. 
D)  all of the above. 
A)  challah. 
B)  Bern brot. 
C)  Pullman bread. 
D)  all of the above. D

Question 4

What are some negative characteristics of straight dough breads, and how does cold bulk fermentation improve them?

Accepted Answer

a. Many straight-dough breads are bland,

Question 5

Pullman bread

Accepted Answer

A)  includes powdered milk and butter to give a soft crumb texture to the loaf. 
B)  is known In France as pain de mie, or "bread of crumb." 
C)  is normally baked in rectangular straight-sided Pullman pans. 
D)  all of the above. 
A)  includes powdered milk and butter to give a soft crumb texture to the loaf. 
B)  is known In France as pain de mie, or "bread of crumb." 
C)  is normally baked in rectangular straight-sided Pullman pans. 
D)  all of the above.

Question 6

Bakers in France had an expression that revealed their faith in mechanization: "When a mixer comes in the door, two more bakers are hired."

Accepted Answer

A) True 
 B)False

Question 7

Because hand mixing can never achieve the same dough development as machine mixing does, an extra fold helps improve dough structure.

Accepted Answer

A) True 
 B)False

Question 8

The holding temperature for the pointage en bac dough is

Accepted Answer

A)  cool enough so that enzymatic activity is sufficiently suppressed in the dough. 
B)  warm enough for significant yeast activity to enhance things. 
C)  cool enough to lengthen the time required to wake the dough. 
D)  warmer than a typical refrigerator by about 8 degrees. 
A)  cool enough so that enzymatic activity is sufficiently suppressed in the dough. 
B)  warm enough for significant yeast activity to enhance things. 
C)  cool enough to lengthen the time required to wake the dough. 
D)  warmer than a typical refrigerator by about 8 degrees.

Question 9

Baguettes de Tradition is a dough that, after the initial mixing, is closer to batter than bread.

Accepted Answer

A) True 
 B)False

Question 10

An unusual feature of the process for Baguettes de Tradition is the fold schedule. The bread is folded 3 times at 20-minute intervals to develop the gas-retention properties of the dough.

Accepted Answer

A) True 
 B)False

Question 11

The Pointage en bac dough is divided into units large enough to make 20 or so baguettes, then put into buckets and placed in a 46° to 50°F cooler for 15 to 18 hours.

Accepted Answer

A) True 
 B)False

Question 12

Challah is a classic braided egg bread of European origin. It can be

Accepted Answer

A)  formed into a great variety of braids and rolls. 
B)  egg washed or not. 
C)  baked in loaf pans for the most attractive appearance. 
D)  kept for long periods due to the small amount of eggs and oil in the dough. 
A)  formed into a great variety of braids and rolls. 
B)  egg washed or not. 
C)  baked in loaf pans for the most attractive appearance. 
D)  kept for long periods due to the small amount of eggs and oil in the dough.

Question 13

Matching
-_____Pullman bread

Accepted Answer

A)  braided Swiss bread 
B)  retarding shaped baguettes 
C)  In France, it is known as pain de mie, or "bread of crumb," since it is characterized by having comparatively little crust 
D)  an effective technique developed by French bakers in the second half of the twentieth century 
E)  Fermentation in Buckets method 
A)  braided Swiss bread 
B)  retarding shaped baguettes 
C)  In France, it is known as pain de mie, or "bread of crumb," since it is characterized by having comparatively little crust 
D)  an effective technique developed by French bakers in the second half of the twentieth century 
E)  Fermentation in Buckets method

Question 14

What tactic was used prior to the development of pointage en bac and what were its disadvantages?

Accepted Answer

a. Initially the slow rise method was co

Question 15

Considerations for retarding shaped baguettes include

Accepted Answer

A)  a tendency to rise too much unless dough additives are included in the dough (such as ascorbic acid). 
B)  greater alacrity to the cuts. 
C)  the presence of bubbles on the surface of the baked loaves. 
D)  pale color. 
A)  a tendency to rise too much unless dough additives are included in the dough (such as ascorbic acid). 
B)  greater alacrity to the cuts. 
C)  the presence of bubbles on the surface of the baked loaves. 
D)  pale color.

Question 16

The pousse lente method of making baguettes was conceived as a means of retarding shaped baguettes and baking them hours later.

Accepted Answer

A) True 
 B)False

Question 17

A technique similar to pointage en bac

Accepted Answer

A)  was known as pousse lagarde. 
B)  retarded already-shaped baguettes. 
C)  divided the dough into units large enough to make 50 or so baguettes. 
D)  resulted in gray loaves with a undeveloped flavor. 
A)  was known as pousse lagarde. 
B)  retarded already-shaped baguettes. 
C)  divided the dough into units large enough to make 50 or so baguettes. 
D)  resulted in gray loaves with a undeveloped flavor.

Question 18

In bulk cold fermentation of dough

Accepted Answer

A)  the desired dough temperature is a couple of degrees higher. 
B)  once mixed, the dough receives a short rising at room temperature (30 to 60 minutes is sufficient) before it is degassed and refrigerated. 
C)  the dough is refrigerated and then degassed before it is covered well with plastic. 
D)  once the dough is refrigerated, it is degassed 4 or 5 times over the next few hours. 
A)  the desired dough temperature is a couple of degrees higher. 
B)  once mixed, the dough receives a short rising at room temperature (30 to 60 minutes is sufficient) before it is degassed and refrigerated. 
C)  the dough is refrigerated and then degassed before it is covered well with plastic. 
D)  once the dough is refrigerated, it is degassed 4 or 5 times over the next few hours.

Question 19

Baguettes that have been shaped and then retarded tend to have the best cuts and highest volume.

Accepted Answer

A) True 
 B)False

Question 20

Because Pointage en bac dough is held at a temperature that is a full 8° to 12°F warmer than typical refrigerator temperature, the dough is normally over-risen once removed from the retarder.

Accepted Answer

A) True 
 B)False

Matching -_____Berne Brot

Pullman bread is so called because of its former use on long-distance Pullman trains in the United States. In France it is known as pain de mie, or "bread of crumb," since it is characterized by having comparatively little crust.

French toast can be made from which of the following breads?

What are some negative characteristics of straight dough breads, and how does cold bulk fermentation improve them?

Pullman bread

Bakers in France had an expression that revealed their faith in mechanization: "When a mixer comes in the door, two more bakers are hired."

Because hand mixing can never achieve the same dough development as machine mixing does, an extra fold helps improve dough structure.

The holding temperature for the pointage en bac dough is

Baguettes de Tradition is a dough that, after the initial mixing, is closer to batter than bread.

An unusual feature of the process for Baguettes de Tradition is the fold schedule. The bread is folded 3 times at 20-minute intervals to develop the gas-retention properties of the dough.

The Pointage en bac dough is divided into units large enough to make 20 or so baguettes, then put into buckets and placed in a 46° to 50°F cooler for 15 to 18 hours.

Challah is a classic braided egg bread of European origin. It can be

Matching -_____Pullman bread

What tactic was used prior to the development of pointage en bac and what were its disadvantages?

Considerations for retarding shaped baguettes include

The pousse lente method of making baguettes was conceived as a means of retarding shaped baguettes and baking them hours later.

A technique similar to pointage en bac

In bulk cold fermentation of dough

Baguettes that have been shaped and then retarded tend to have the best cuts and highest volume.

Because Pointage en bac dough is held at a temperature that is a full 8° to 12°F warmer than typical refrigerator temperature, the dough is normally over-risen once removed from the retarder.

The Bread-Making Process From Mixing Through Baking

Ingredients and Their Function

Hand Techniques

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters

Exam 7: Straight Doughs

Matching -_____Berne Brot

Pullman bread is so called because of its former use on long-distance Pullman trains in the United States. In France it is known as pain de mie, or "bread of crumb," since it is characterized by having comparatively little crust.

French toast can be made from which of the following breads?

What are some negative characteristics of straight dough breads, and how does cold bulk fermentation improve them?

Pullman bread

Bakers in France had an expression that revealed their faith in mechanization: "When a mixer comes in the door, two more bakers are hired."

Because hand mixing can never achieve the same dough development as machine mixing does, an extra fold helps improve dough structure.

The holding temperature for the pointage en bac dough is

Baguettes de Tradition is a dough that, after the initial mixing, is closer to batter than bread.

An unusual feature of the process for Baguettes de Tradition is the fold schedule. The bread is folded 3 times at 20-minute intervals to develop the gas-retention properties of the dough.

The Pointage en bac dough is divided into units large enough to make 20 or so baguettes, then put into buckets and placed in a 46° to 50°F cooler for 15 to 18 hours.

Challah is a classic braided egg bread of European origin. It can be

Matching -_____Pullman bread

What tactic was used prior to the development of pointage en bac and what were its disadvantages?

Considerations for retarding shaped baguettes include

The pousse lente method of making baguettes was conceived as a means of retarding shaped baguettes and baking them hours later.

A technique similar to pointage en bac

In bulk cold fermentation of dough

Baguettes that have been shaped and then retarded tend to have the best cuts and highest volume.

Because Pointage en bac dough is held at a temperature that is a full 8° to 12°F warmer than typical refrigerator temperature, the dough is normally over-risen once removed from the retarder.

The Bread-Making Process From Mixing Through Baking

Ingredients and Their Function

Hand Techniques

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters