Short Answer
The eventual length of the baguette will be almost ___________________, and you should begin by having the dough piece oriented in an ___________________, with the long edge parallel to the edge of your work bench.
Correct Answer:
Verified
2 feet; ea...View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Correct Answer:
Verified
View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Q1: When a braid is made using more
Q2: A dough that is not sufficiently relaxed
Q3: When shaping two round loaves at once,
Q5: If the dough rips during formation, it
Q6: During final shaping, it is important to
Q7: The objective when shaping an oval loaf
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