Question 1

Pâte fermentée is a pre-ferment that contains salt.

Accepted Answer

A) True 
 B)False  True

Question 2

The generic Italian term for "pre-ferment" is ___________________.

Accepted Answer

biga

Question 3

A stiff textured pre-ferment, such as a biga or pâte fermentée, is ready when

Accepted Answer

A)  no more bubbles break to the surface. 
B)  there are signs of fissures or rivulets on the surface. 
C)  it has just domed and is starting to recede in the center. 
D)  it collapses completely. 
A)  no more bubbles break to the surface. 
B)  there are signs of fissures or rivulets on the surface. 
C)  it has just domed and is starting to recede in the center. 
D)  it collapses completely. C

Question 4

Pâte fermentée is similar to other yeasted pre-ferments because it

Accepted Answer

A)  lasts at most 48 hours before its leavening power is expended. 
B)  must be stored in the freezer. 
C)  is extremely wet, which might affect the amount of water required by the formula. 
D)  is rarely made outside of France. 
A)  lasts at most 48 hours before its leavening power is expended. 
B)  must be stored in the freezer. 
C)  is extremely wet, which might affect the amount of water required by the formula. 
D)  is rarely made outside of France.

Question 5

What is the role of water in developing bread's flavor? What is the likely effect on a dry dough if you were to add one or two additional percentage points of hydration to the formula? Describe the bassinage technique.

Accepted Answer

a. Although water itself does not contri

Question 6

Matching
-_____ciabatta

Accepted Answer

A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration) 
A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration)

Question 7

Matching
-_____poolish

Accepted Answer

A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration) 
A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration)

Question 8

To mix the final dough, all of the ingredients are placed in the mixing bowl, unless you are using the autolyse method of mixing the dough. In that case, you should not add the ___________________ or the ___________________.

Accepted Answer

salt; pâte

Question 9

All soakers are prepared with hot water and must include salt.

Accepted Answer

A) True 
 B)False

Question 10

Pâte fermentée is a type of yeasted pre-ferment that was first discovered by a French baker.

Accepted Answer

A) True 
 B)False

Question 11

The basic types of yeasted pre-ferments are

Accepted Answer

A)  pâte brisée, poolish, and biga. 
B)  biga, sourdough, and poolish. 
C)  pâte fermentée, poolish, and soaker. 
D)  pâte fermentée, biga, and poolish. 
A)  pâte brisée, poolish, and biga. 
B)  biga, sourdough, and poolish. 
C)  pâte fermentée, poolish, and soaker. 
D)  pâte fermentée, biga, and poolish.

Question 12

In very humid months it is a good practice to hold back a small portion of the dough water to compensate for the extra moisture held by the flour.

Accepted Answer

A) True 
 B)False

Question 13

Matching
-_____baguette

Accepted Answer

A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration) 
A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration)

Question 14

Describe the procedure for obtaining pâte fermentée, and how to handle the pâte fermentée if it is not going to be used within about 6 hours.

Accepted Answer

a. A pâte fermentée is a portion of a fu

Question 15

Gluten development is the goal of mixing the ingredients for a yeasted pre-ferment.

Accepted Answer

A) True 
 B)False

Question 16

The quantity of yeast for both a biga and a poolish depends upon the ambient temperature of the room and the length of time it will ripen.

Accepted Answer

A) True 
 B)False

Question 17

Dough should be mixed to a ___________________level of gluten development to retain the carotenoid pigments that could be lost due to ___________________that occurs when a dough is overmixed in the mixer.

Accepted Answer

moderate;

Question 18

Matching
-_____pâte fermentée

Accepted Answer

A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration) 
A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration)

Question 19

Matching
-_____yeasted pre-ferment

Accepted Answer

A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration) 
A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration)

Question 20

A type of yeasted pre-ferment that is also known as "old dough" is ___________________.

Accepted Answer

The answer of A type of yeasted pre-ferment that is...

Pâte fermentée is a pre-ferment that contains salt.

The generic Italian term for "pre-ferment" is ___________________.

A stiff textured pre-ferment, such as a biga or pâte fermentée, is ready when

Pâte fermentée is similar to other yeasted pre-ferments because it

What is the role of water in developing bread's flavor? What is the likely effect on a dry dough if you were to add one or two additional percentage points of hydration to the formula? Describe the bassinage technique.

Matching -_____ciabatta

Matching -_____poolish

To mix the final dough, all of the ingredients are placed in the mixing bowl, unless you are using the autolyse method of mixing the dough. In that case, you should not add the _ or the _.

All soakers are prepared with hot water and must include salt.

Pâte fermentée is a type of yeasted pre-ferment that was first discovered by a French baker.

The basic types of yeasted pre-ferments are

In very humid months it is a good practice to hold back a small portion of the dough water to compensate for the extra moisture held by the flour.

Matching -_____baguette

Describe the procedure for obtaining pâte fermentée, and how to handle the pâte fermentée if it is not going to be used within about 6 hours.

Gluten development is the goal of mixing the ingredients for a yeasted pre-ferment.

The quantity of yeast for both a biga and a poolish depends upon the ambient temperature of the room and the length of time it will ripen.

Dough should be mixed to a _level of gluten development to retain the carotenoid pigments that could be lost due to _that occurs when a dough is overmixed in the mixer.

Matching -_____pâte fermentée

Matching -_____yeasted pre-ferment

A type of yeasted pre-ferment that is also known as "old dough" is ___________________.

The Bread-Making Process From Mixing Through Baking

Ingredients and Their Function

Hand Techniques

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters

Exam 4: Breads Made With Yeasted Pre-Ferments

Pâte fermentée is a pre-ferment that contains salt.

The generic Italian term for "pre-ferment" is ___________________.

A stiff textured pre-ferment, such as a biga or pâte fermentée, is ready when

Pâte fermentée is similar to other yeasted pre-ferments because it

What is the role of water in developing bread's flavor? What is the likely effect on a dry dough if you were to add one or two additional percentage points of hydration to the formula? Describe the bassinage technique.

Matching -_____ciabatta

Matching -_____poolish

To mix the final dough, all of the ingredients are placed in the mixing bowl, unless you are using the autolyse method of mixing the dough. In that case, you should not add the ___________________ or the ___________________.

All soakers are prepared with hot water and must include salt.

Pâte fermentée is a type of yeasted pre-ferment that was first discovered by a French baker.

The basic types of yeasted pre-ferments are

In very humid months it is a good practice to hold back a small portion of the dough water to compensate for the extra moisture held by the flour.

Matching -_____baguette

Describe the procedure for obtaining pâte fermentée, and how to handle the pâte fermentée if it is not going to be used within about 6 hours.

Gluten development is the goal of mixing the ingredients for a yeasted pre-ferment.

The quantity of yeast for both a biga and a poolish depends upon the ambient temperature of the room and the length of time it will ripen.

Dough should be mixed to a ___________________level of gluten development to retain the carotenoid pigments that could be lost due to ___________________that occurs when a dough is overmixed in the mixer.

Matching -_____pâte fermentée

Matching -_____yeasted pre-ferment

A type of yeasted pre-ferment that is also known as "old dough" is ___________________.

The Bread-Making Process From Mixing Through Baking

Ingredients and Their Function

Hand Techniques

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Decorative and Display Projects

Filters

To mix the final dough, all of the ingredients are placed in the mixing bowl, unless you are using the autolyse method of mixing the dough. In that case, you should not add the _ or the _.

Dough should be mixed to a _level of gluten development to retain the carotenoid pigments that could be lost due to _that occurs when a dough is overmixed in the mixer.