Lean Doughs
This is another name for milk bread
What is pain au lait?
This is another name for a natural starters.
What is sourdough starter?
This is how rich doughs differ from lean doughs.
What are the additions of fat and or sugar?
This is step one of the bread making process.
What is scaling?
A lean dough is low in _______________and__________
What is fat and sugar
This is the baker's term meaning the ability of a dough to be stretched is ____________.
What is extensibility?
This is why sourdough are sour. They contain this.
What is acid?
This is rolled into a rolled-in dough.
What is fat?
This mixing method is when all ingredients are added at once and a dough arm (hook) is used.
What is straight dough?
The three main purposes of mixing yeast doughs are to combine all ingredients into uniform, smooth dough; to distribute the yeast throughout the dough; and to develop this.
What is gluten?
This should be softened in part of the water in the formula before being mixed into straight dough. (2 answers)
What are fresh yeast and Active dry yeast?
This is the main difference between a biga and a poolish.
What is a biga contains less water?
This is why it is important not to overmix roll-in doughs.
What is the rolling-in process continues to delevop the gluten?
This is the third step in the bread making process?
What is bulk fermentation?
This is the rapid rising of yeast products in the oven due to the production and expansion of gases in the dough is called _______
What is oven spring?
The ends of the loaves of French bread should be these.
What are tapered, rounded, and not pointed?
A characteristic of a ciabatta dough.
What is it should be very light and open texture?
This is what you are creating when many layers of fat are sandwiched between many layers of dough in rolled-in doughs.
What is flakiness?
This is why we punch and fold.
What is to release the gases?
The three phases of development of a yeast dough during mixing sre called the _________ stage, the ________ stage, and the __________ stage.
What are pick up, cleanup, and development?
A dough that is made with a large quantity of yeast, taken from the mixer at the higher than normal temperature, and given only a few minutes rest before being scaled and made up, is called a __________.
What is no-time dough?
This is a result of refrigerating a sourdough starter.
What is it slows fermentation, it increases the stretch of the acid flavor, it makes it possible to store the starter longer without refreshing it?
This is when osmotolerant yeast is used.
What is the sugar content of the dough is above 12%?
This is the final fermentation. (Another name)
What is proofing?
Yeast fermentation takes place during which stages of yeast dough production (eight answers)
What are bulk fermentation, folding, dividing, performing, bench proofing, makeup, proofing, and the first minutes of baking?