Question 1

Grains and seeds are soaked before they are added to a dough in order to

Accepted Answer

A)  reduce their tendency to break the gluten network. 
B)  reduce their tendency to "rob" water from the dough once it finishes mixing. 
C)  make hard grains palatable. 
D)  all of the above.

Question 2

Matching
-_____biga

Accepted Answer

A)  a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls 
B)  a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough 
C)  a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored 
D)  a mixture of equal weights flour and water, with a very small portion of yeast added 
E)  "old dough," a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread
F) generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration)

Question 3

A biga has a hydration percent that ranges from

Accepted Answer

A)  60 to 70 percent. 
B)  30 to 40 percent. 
C)  50 to 60 percent. 
D)  90 to 100 percent.

Question 4

A poolish is more like a batter than a dough because it has a ___________________ of 100 percent.

Accepted Answer

The answer of A poolish is more like a batter...

Question 5

Poolish has its origins in Poland, where it was originally used to prepare pastries.

Accepted Answer

A) True 
 B)False

Question 6

As the length of ripening time increases for a poolish or biga, the percentage of yeast it requires ___________________.

Accepted Answer

The answer of As the length of ripening time increases...

Question 7

The percentage range for yeast in a poolish

Accepted Answer

A)  is determined by how long the poolish will ripen before it is used. 
B)  is never lower than 2 percent. 
C)  is higher than for other pre-ferments because of the quantity of salt used in this type of pre-ferment. 
D)  is in a constant ratio to the amount of flour and water in the formula.

Question 8

Why does adding ripe pre-ferments to a dough tend to shorten the time required for bulk fermentation?

Accepted Answer

The answer of Why does adding ripe pre-ferments to a...

Exam 4: Breads Made With Yeasted Pre-Ferments