Deck 7: Straight Doughs

Question 1

In bulk cold fermentation of dough

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.

Answer 1

B

Question 2

In the first part of the twentieth century, bakers in France had an expression, "When a mixer comes in the door, a baker goes out the window," that

A) revealed their distrust in mechanization.
B) revealed their deep-seated faith in tradition.
C) slowed the Industrial Revolution in France.
D) encouraged many bakers to emigrate to the United States.

Answer 2

A

Question 3

There are several unique and remarkable characteristics to baguettes de tradition, including all of the following except

A) it is mixed entirely on high speed.
B) the rather wet dough is barely mixed.
C) the fold schedule calls for the bread to be folded 3 times at 20-minute intervals.
D) the dough evolves from a slack, weak paste to a well-structured dough within 1 hour.

Answer 3

A

Question 4

The pointage en bac method of making baguettes represents a technique

A) beneficial to the baker who wants to shorten the process of making baguettes to less than 3 hours.
B) of no particular benefit to consumers.
C) most suitable for home bakers.
D) developed by French bakers in the second half of the twentieth century.

Question 5

A technique similar to pointage en bac

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 6

The holding temperature for the pointage en bac dough is

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 7

Considerations for retarding shaped baguettes include

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 8

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

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 9

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

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

Question 10

Pullman bread

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 11

Straight doughs are simply doughs in which all the ingredients are mixed at once. None of the flour is pre-fermented; in other words, there is no sourdough or levain build.

Question 12

A simple and effective technique that can be used as a means of improving both flavor and keeping quality is bulk cold fermentation of the dough.

Question 13

A disadvantage of the bulk cold fermentation technique is that, in a production setting, the baker has dough to work up at the outset of the workday, and the loaves can bake early, freeing up oven space for the later batches of dough.

Question 14

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

Question 15

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

Question 16

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

Question 17

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.

Question 18

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

Question 19

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

Question 20

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.

Question 21

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.

Question 22

Using the Pointage en bac) technique, bakers are able to process baguettes over the course of several hours, and consumers have the happy benefit of buying bread at its peak eating quality at most any time of the day.

Question 23

Challah is a classic braided egg bread of Canadian origin. It keeps poorly due to the substantial amount of eggs and oil in the dough.

Question 24

Berne Brot is a braided Swiss bread from the city of Berne. Although visually it is similar to challah, it is actually quite different: Instead of vegetable oil, Berne Brot has butter, and in place of water, it has milk.

Question 25

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.

Question 26

Matching
-_____pointage en bac

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 27

Matching
-_____pousse lente

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 28

Matching
-_____Berne Brot

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 29

Matching
-_____Pullman bread

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 30

Matching
-_____slow rise

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 31

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

Question 32

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