Multiple Choice
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.
Correct Answer:
Verified
Correct Answer:
Verified
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