Multiple Choice
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
Correct Answer:
Verified
Correct Answer:
Verified
Q8: The holding temperature for the pointage en
Q9: Baguettes de Tradition is a dough that,
Q10: An unusual feature of the process for
Q11: The Pointage en bac dough is divided
Q12: Challah is a classic braided egg bread
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
Q17: A technique similar to pointage en bac<br>A)
Q18: In bulk cold fermentation of dough<br>A) the