Multiple Choice
The objective when shaping an oval loaf is to produce
A) a loaf with blunt ends and that is the same diameter from end to end.
B) a loaf with pointy ends and that is the same height from end to end.
C) a symmetrical loaf with either pointy or blunt ends that is highest at the center with a taper to the ends.
D) a loaf that is approximately 2 feet long.
Correct Answer:
Verified
Correct Answer:
Verified
Q2: A dough that is not sufficiently relaxed
Q3: When shaping two round loaves at once,
Q4: The eventual length of the baguette will
Q5: If the dough rips during formation, it
Q6: During final shaping, it is important to
Q8: Bread that is put into the oven
Q9: Matching<br>-_épi de blé<br>A) cutting a loaf before
Q10: Describe the sequence of scoring a baguette
Q11: If shaping and impressing with a rolling
Q12: Matching<br>-_lame<br>A) cutting a loaf before baking to