Matching -_____Baguette

Multiple Choice

Matching
-_____baguette

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)