True/False
In very humid months it is a good practice to hold back a small portion of the dough water to compensate for the extra moisture held by the flour.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q7: Matching<br>-_poolish<br>A) a bread characterized by its rich,
Q8: To mix the final dough, all of
Q9: All soakers are prepared with hot water
Q10: Pâte fermentée is a type of yeasted
Q11: The basic types of yeasted pre-ferments are<br>A)
Q13: Matching<br>-_baguette<br>A) a bread characterized by its rich,
Q14: Describe the procedure for obtaining pâte fermentée,
Q15: Gluten development is the goal of mixing
Q16: The quantity of yeast for both a
Q17: Dough should be mixed to a _level