Multiple Choice
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
Correct Answer:
Verified
Correct Answer:
Verified
Q22: Matching<br>-_slow rise<br>A) braided Swiss bread<br>B) retarding shaped
Q23: Using the Pointage en bac) technique, bakers
Q24: In the first part of the twentieth
Q25: A simple and effective technique that can
Q26: Berne Brot is a braided Swiss bread
Q27: The pointage en bac method of making
Q29: There are several unique and remarkable characteristics
Q30: Straight doughs are simply doughs in which
Q31: Matching<br>-_pousse lente<br>A) braided Swiss bread<br>B) retarding shaped
Q32: A disadvantage of the bulk cold fermentation