Essay
Describe the sequence of scoring a baguette and list a few common problems (and their causes) when scoring a baguette.
Correct Answer:

Verified
a. Properly scoring a baguette begins by...View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Correct Answer:
Verified
a. Properly scoring a baguette begins by...
View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Related Questions
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
Q11: If shaping and impressing with a rolling
Q12: Matching<br>-_lame<br>A) cutting a loaf before baking to
Q13: A curved _is appropriate for cutting "ears"
Q14: Matching<br>-_bench rest<br>A) cutting a loaf before baking
Q15: A piece of dough weighing up to