Multiple Choice
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.
Correct Answer:
Verified
Correct Answer:
Verified
Q12: Challah is a classic braided egg bread
Q13: Matching<br>-_Pullman bread<br>A) braided Swiss bread<br>B) retarding shaped
Q14: What tactic was used prior to the
Q15: Considerations for retarding shaped baguettes include<br>A) a
Q16: The pousse lente method of making baguettes
Q18: In bulk cold fermentation of dough<br>A) the
Q19: Baguettes that have been shaped and then
Q20: Because Pointage en bac dough is held
Q21: Challah is a classic braided egg bread
Q22: Matching<br>-_slow rise<br>A) braided Swiss bread<br>B) retarding shaped