Advanced Yeast Breads Final Exam Prep

1. 1If the dough rips during formation, it is a sign that there is

   1. Atoo much pressure being applied by the hand.
   2. Btoo much flour on the baker's hands and workbench.
   3. Cinsufficient downward and inward pressure from the hand.
   4. Dan excess of flour on the bench.
2. 2When shaping two loaves at once, it is generally preferable to bring the loaves to

   1. A100 percent of the final shape.
   2. B50 percent of the final shape.
   3. C80 to 90 percent of the final shape.
   4. D25 percent of the final shape.
3. 3The objective when shaping an oval loaf is to produce

   1. Aa loaf with blunt ends and that is the same diameter from end to end.
   2. Ba loaf with pointy ends and that is the same diameter from end to end.
   3. CA symmetrical loaf with either pointy or blunt ends that is the highest at the center with a taper to the ends.
   4. Da loaf that is approximately 2 feet long.
4. 4When a braid is made using more than one strand of dough, it is important that all the strands

   1. Aare no more than 1 inch in diameter at the thickest point.
   2. Bhave the same amount of taper.
   3. Care generously coated wtih flour.
   4. Dnone of the these options are correct.
5. 5Bread that is put into the oven unscored will

   1. Apop out in any weak place along the surface.
   2. Breach maximum volume.
   3. Clook better due to its smooth crust.
   4. Dbake more quickly and evenly.
6. 6The tool used to score épi de blé is

   1. Aa curved razor (or lame)
   2. Ba rolling pin
   3. Ca straight razor
   4. Dscissors
7. 7A dough that is not sufficiently relaxed during the [blank_start]benching[blank_end] phase runs the risk of tearing the outer surface because the dough is still too tight to accept further working.

   1. Abenching
   2. Blame (blade)
   3. Cfloor
   4. DEast-West manner
   5. Etwo feet
   6. Fthe dough sticking to the hands
   7. Gexcess flour is on the work surface
8. 8The basic types of yeasted pre-ferments are

   1. Apate brisee, poolish, and biga.
   2. Bbiga, sourdough, and poolish.
   3. Cpate fermentee, poolish, and soaker.
   4. Dpate fermentee, biga, and poolish.
9. 9Pate fermentee is similar to other yeasted pre-ferments because it

   1. Alasts at most 48 hours before its leavening power is expended.
   2. Bmust be stored in the freezer.
   3. Cis extremely wet, which might affect the amount of water required by the formula.
   4. Dis rarely made outside of France.
10. 10The percentage range for yeast in a poolish

    1. Ais determined by how long the poolish will ripen before it is used.
    2. Bis never lower than 2 percent.
    3. Cis higher than for other pre-ferments because of the quality of salt used in this type of pre-ferment.
    4. Dis in a constant ratio to the amount of flour and water in the formula.

11. 11A biga has a hydration percent that ranges from

    1. A60 to 70 percent.
    2. B30 to 40 percent.
    3. C50 to 60 percent.
    4. D90 to 100 percent.
12. 12A stiff-textured pre-ferment, such as a biga or pate fermentee, is ready when

    1. Ano more bubbles break to the surface.
    2. Bthere are signs of fissures or rivulets on the surface.
    3. Cit has just domed and is starting to recede in the center.
    4. Dit collapses completely.
13. 13Grains and seeds are soaked before they are added to a dough in order to

    1. Areduce their tendency to break the gluten network.
    2. Breduce their tendency to "rob" water from teh dough once it finishes mixing.
    3. Cmake hard grains palatable.
    4. Dall options listed here are correct.
14. 14A type of yeasted pre-ferment that is also known as "old dough" is [blank_start]pate fermentee[blank_end].

    1. Apate fermentee
    2. Bhydration
    3. Cbiga
    4. Ddecreases
15. 15A poolish is more like a batter than a dough because it has a [blank_start]hydration[blank_end] of 100 percent.

    1. Apate fermentee
    2. Bhydration
    3. Cbiga
    4. Ddecreases
16. 16The generic Italian term for "pre-ferment" is [blank_start]biga[blank_end].

    1. Apate fermentee
    2. Bhydration
    3. Cbiga
    4. Ddecreases
17. 17As the length of ripening time increases for a poolish or biga, the percentage of yeast it requires [blank_start]decreases[blank_end].

    1. Apate fermentee
    2. Bhydration
    3. Cbiga
    4. Ddecreases
18. 18When you are preparing a levain culture

    1. Abegin the final build at least 36 hours before the final dough is mixed.
    2. Brefrigerate the levain as it ripens.
    3. Cleave the levain uncovered so it can attract wild yeast.
    4. Dmake more than is necessary for production in order to save a portion and perpetuate it.
19. 19One of the characteristics of breads made using a levain starter is

    1. Aeconomy of old dough that might otherwise be thrown out.
    2. Bdevelopment of a tender crust during baking.
    3. Cthe breads contain a certain degree of acidity.
    4. Dbreads do not require any bulk fermentation or folding before final shaping.
20. 20You should generally begin the final build of a levain culture

    1. Aeither 3 or 4 days before use.
    2. Bafter 3 and up to 24 hours before use.
    3. Cat least 24 hours and no longer than 48 hours before use.
    4. Dat least 8 or up to 16 hours before use.
21. 21Healthy levain cultures were prized for hundreds of years because

    1. Abakers were not allowed to use the same yeast that beer-brewers used.
    2. Bthe finished loaves were comparatively light-textured, nourishing, and had excellent keeping quality.
    3. Conly guild members were given the secret formula for producing a levain.
    4. Dbreads made with a levain were lighter in color and therefore more appealing to customers.
22. 22Naturally leavened breads generally have a better flavor if they are

    1. Aeaten within 2 hours of baking.
    2. Bcooled to room temperature, then wrapped and refrigerated.
    3. Callowed to rest for several hours after they are cool.
    4. Dbrushed with olive oil and seasoned with salt when they are still hot from the oven.
23. 23If you change the formula to replace yeast with a natural leavener, you may find all of the following to be true EXCEPT

    1. Athe length of the bulk fermentation decreases.
    2. Bfinal fermentation takes longer.
    3. Cthe finished loaves are more acidic and denser to a greater or lesser degree, depending upon the vigor of the culture.
    4. Dthe length of the bulk fermentation increases.
24. 24[blank_start]Levain culture:[blank_end] with patient fermentation of the flour, thriving cultures of microorganisms could be induced to take up residence in a little bowl of flour paste, and the resulting sourdough culture (levain) could then be used thousands of times.

    1. ALevain culture:
    2. Bfinal build:
    3. Celaborating:
    4. Dpain au levain:
    5. Emiche:
25. 25[blank_start]final build:[blank_end] growing a mature culture to a batch size suited to production needs.

    1. Alevain culture:
    2. Bfinal build:
    3. Celaborating:
    4. Dpain au levain:
    5. Emiche:
26. 26[blank_start]elaborating:[blank_end] process of building up a mature culture to fully ripen; also called the final build.

    1. Alevain culture:
    2. Bfinal build:
    3. Celaborating:
    4. Dpain au levain:
    5. Emiche:
27. 27[blank_start]pain au levain:[blank_end] sourdough bread made with a stiff-texture levain; should be baked the same day it is formed with retarding overnight.

    1. Alevain culture:
    2. Bfinal build:
    3. Celaborating:
    4. Dpain au levain:
    5. Emiche:
28. 28[blank_start]miche:[blank_end] baked into loaves that are large and somewhat flat in appearance, with large interior air holes, a chewy crumb, and an excellent keeping quality.

    1. Alevain culture:
    2. Bfinal build:
    3. Celaborating:
    4. Dpain au levain:
    5. Emiche:
29. 29A ripe sourdough should be

    1. Adomed, with a pleasingly acidic tang.
    2. Bconcave.
    3. Cloose and separated.
    4. Dcracked and sunk.
30. 30Rye flour has a higher absorption capacity than wheat flour, and as the proportion of rye increases,

    1. Amixing should become more energetic in order to encourage pentosans to release water into the dough.
    2. Bthere is a corresponding increase in dough hydration.
    3. Cthe desired dough temperature gradually decreases.
    4. Dnone of the options listed are correct.
31. 31Bulk fermentation time decreases as the rye percentage increases for all of the following reasons except

    1. Arye has little of the gas-trapping properties present in wheat gluten, so lengthy bulk fermentation will not improve dough volume and crumb structure.
    2. Bthere is little need to have a lengthy fermentation in order to develop flavor in rye breads; the incorporation of nicely ripened sourdough into the dough injects it with substantial flavor.
    3. Cshort bulk fermentation has the tendency to overacidify the dough, resulting in bread with an unpleasantly sour flavor.
    4. Dthe addition of a sourdough adds significant flavor.
32. 32A dough docker

    1. Ais commonly used in place of the razor for doughs with 40 percent or more rye flour.
    2. Bis slashed over the surface of the proofed bread.
    3. Cmakes a single large opening to prevent expansion of the bread.
    4. Ddoes not creat the same sort of weak areas in the surface that a blade does.
33. 33The reason for early venting for rye bread is as follows: once the bread has gotten the benefits of oven spring

    1. Aopen vents help the cuts to be more pronounced.
    2. Bopen vents encourage the bread to spread outward.
    3. Cdrying the surface of the loaf by opening the vents encourages the firming, particularly the lateral firming, of the bread.
    4. Dopening the vents speeds up the full baking of the bread.
34. 34The three distinct characteristics rye sourdough cultures possess that thrive under different conditions of moistness (hydration), temperature, and duration of ripening are

    1. Ayeast, acetic acid, and lactic acid
    2. Bsugars, sulfuric acid, and lactic acid
    3. Csourdough, yeasts, and lactic acid
    4. Dyeast, lactic adic, and sugars
35. 35In the Detmolder system, the sourdough is built up in three phases, each favoring the development of one aspect of the sourdough. In this technique,

    1. Athe "full sour" develops the acetic acid potential.
    2. Bthe first, or "freshening," phase encourages the development of the yeast cells of the sourdough.
    3. Cthe second phase is called the "full sour" phase. During this phase, the lactic acid of the sour is developed.
    4. Dthe final phase favors the development of yeast cells more than acetic or lactic acid.
36. 36In the recipe for Horst Bandel's Black Pumpernickel

    1. Aold bread is soaked and then added to a new batch only because it makes economic sense, rather than for any added flavor.
    2. Bold bread has been toasted and ground into crumbs.
    3. Cthe bread develops a dark color and fragrant aroma during the lengthy bake time.
    4. Dthe bread is baked as free-form loaves very quickly in a very hot steam-injection oven.
37. 37Black Bread includes all of the following except

    1. Aold bread sliced and baked until it is a deep, dark brown again before the soaking.
    2. Bground coffee.
    3. Crye sourdough.
    4. Ddark corn syrup.
38. 38George Lang remembers that if he dropped a slice of bread, he had to kiss it before eating it.

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39. 39Dough folding is not required for sourdough rye formulas.

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40. 40As the proportion of rye in a bread formula increases, bannetons provide lateral support for the fragile loaves as they proof.

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41. 41Above 50 percent rye flour, rolls tend to have a light crumb and a thin crust, making these suitable for rolls and small loaves.

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42. 42Breads leavened only by sourdough will require more proofing time.

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43. 43Rye breads favor a low initial oven temperature for optimum oven spring and loaf volume and rapidly increasing temperature as the baking proceeds to ensure that the bread is thoroughly baked.

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44. 44In the case of Vollkornbrot, make with 100 percent rye, 48 hours to as much as 72 hours of resting before eating is recommended.

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45. 45As a rule, sandwiches made with rye breads are triple-decker, since these airy breads are not too much of a workout for the jaw.

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46. 46The rye sourdough mixture is sprinkled with a thin layer of rye flour (this layer of flour provides an environmental barrier and protects the flour-water paste from drying as it ripens).

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47. 47In most bakeries, the practice of saving a small portion of the ripe sourdough to perpetuate the culture has been abandoned in favor of making a fresh batch.

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48. 48The Detmolder method of making sourdough rye bread, developed in Germany, develops the dough over a period of ten days.

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49. 49In the Detmolder system, the sourdough is built up in three phases, each favoring the development of one aspect of the sourdough - yeast, acetic acid, and lactic acid - under different conditions of moistness (hydration), temperature, and duration of ripening.

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50. 50Historically, rural people throughout Europe baked daily because sourdough does not enhance a bread's keeping characteristics.

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51. 51A hot rye-flour soaker (used in 80 percent sourdouch Rye with a rye-flour soaker) gelatinizes the rye starch and gives the bread an unusually smooth eating quality.

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52. 52Old bread is incorporated into a fresh batch of dough by first soaking it, with the crust, until thoroughly moistened and then adding it, or it can be sliced and baked again before soaking.

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53. 53In bulk cold fermentation of dough

    1. Athe desired dough temperature is a couple of degrees higher.
    2. Bonce mixed, the dough receives a short rising at room temperature (30 to 60 minutes is sufficient) before it is degassed and refrigerated.
    3. Cthe dough is refrigerated and then degassed before it is covered well with plastic.
    4. Donce the dough is refrigerated, it is degassed 4 or 5 times over the next few hours.
54. 54In the first part of the twentieth century, bakers in France had an expression, "When a mixer comes in the door, a baker goes otu the window," that

    1. Arevealed their distrust in mechanization.
    2. Brevealed their deep-seated faith in tradition.
    3. Cslowed the Industrial Revolution in France.
    4. Dencouraged many bakers to emigrate to the United States.
55. 55There are several unique and remarkable characteristics to baguettes de tradition, including all of the following except

    1. Ait is mixed entirely on high speed.
    2. Bthe rather wet dough is barely mixed.
    3. Cthe fold schedule calls for the bread to be folded 3 times at 20-minute intervals.
    4. Dthe dough evolves from a slack, weak paste to a well-structured dough within 1 hour.
56. 56The pointage en bac method of making baguettes represents a technique

    1. Abeneficial to the baker who wants to shorten the process of making baguettes to less than 3 hours.
    2. Bof no particular benefit to consumers.
    3. Cmost suitable for home bakers.
    4. Ddeveloped by French bakers in the second half of the twentieth century.
57. 57A technique similar to pointage en bac

    1. Awas known as pousse lagarde.
    2. Bretarded already-shaped baguettes.
    3. Cdivided the dough into units large enough to make 50 or so baguettes.
    4. Dresulted in gray loaves with a undeveloped flavor.
58. 58The holding temperature for the pointage en bac dough is

    1. Acool enough so that enzymatic activity is sufficiently suppressed in the dough.
    2. Bwarm enough for significant yeast activity to enhance things.
    3. Ccool enough to lengthen the time required to wake the dough.
    4. Dwarmer than a typical refrigerator by about 8 degrees.
59. 59Considerations for retarding shaped baguettes include

    1. Aa tendency to rise too much unless dough additives are included in the dough (such as ascorbic acid)
    2. Bgreater alacrity to the cuts.
    3. Cthe presence of bubbles on the surface of the baked loaves.
    4. Dpale color.
60. 60Challah is a classic braided egg bread of European origin. It can be

    1. Aformed into a great variety of braids and rolls.
    2. Begg washed or not.
    3. Cbaked in loaf pans for the most attractive appearance.
    4. Dkept for long periods due to small amount of eggs and oil in the dough.
61. 61French toast can be made from which of the following breads?

    1. Achallah.
    2. BBern brot.
    3. CPullman bread.
    4. DAll choices here are correct.
62. 62Pullman bread

    1. Aincluded powdered milk and butter to give a soft crumb texture to a loaf.
    2. Bis known in France as pain de mie, or "bread of crumb."
    3. Cis normally baked in rectangular straight-side Pullman pans.
    4. DAll choices here are correct.
63. 63Straight doughs are simply doughs in which all the ingredients are mixed at once. None of the flour is pre-fermented; in other words, there is no soughdough or levain build.

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64. 64A simple and effective technique that can be used as a means of improving both flavor and keeping quality is bulk cold fermentation of the dough.

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65. 65A disadvantage of the bulk cold fermentation technique is that, in a production setting, the baker has a dough to work up at the outset of the workday, and the loaves can bake early, freeing up space for the later batches of dough.

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66. 66Bakers in France had an expression that revealed their faith in mechanization: "When a mixer comes in the door, two more bakers are hired."

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67. 67Because hand mixing can never achieve the same dough development as machine mixing does, an extra fold helps improve dough structure.

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68. 68Baguettes de Tradition is a dough that, after the initial mixing, is closer to batter than bread.

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69. 69An unusual feature of the process for Baguettes de Tradition is the fold schedule. The bread is folded 3 times at 20-minute intervals to develop the gas-retention properties of the dough.

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70. 70The pousse lente method of making baguettes was conceived as a means of retarding shaped baguettes and baking them hours later.

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71. 71Baguettes that have been shaped and then retarded tend to have the best cuts and highest volume.

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72. 72The Slow Rise dough is divided into units large enough to make 20 or so baguettes, then put into buckets and placed in a 46 to 50 degree Fahrenheit cooler for 15 to 18 hours.

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73. 73Because Slow Rise dough is held at a temperature that is a full 8 to 12 degrees Fahrenheit warmer than a typical refrigerator's temperature, the dough is normally over-risen once removed from the retarder.

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74. 74Using the Slow Rise (pointage en bac) technique, bakers are able to process baguettes over the course of several hours, and consumers have the happy benefit of buying bread at its peak eating quality at most any time of the day.

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75. 75Challah is a classic braided egg bread of Canadian origin. It keeps poorly due to the substantial amount of eggs and oil in the dough.

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76. 76Berne Brot is a braided Swiss bread from the city of Berne. Although visually it is similar to challah, it is actually quite different: Instead of vegetable oil, Berne Brot has butter, and in place of water, it has milk.

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77. 77Pullman bread is so called because of its former use on long-distance Pullman trains in the United States. In France it is known as pain de mie, or "Bread of crumb," since it is characterized by having comparatively little crust.

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78. 78[blank_start]Pointage en bac[blank_end] - braided Swiss bread

    1. APointage en bac
    2. BPousse lente
    3. CBerne Brot
    4. DPullman bread
    5. Eslow rise
79. 79[blank_start]Pointage en bac[blank_end] - retarding shaped baguettes

    1. Apointage en bac
    2. Bpousse lente
    3. CBerne Brot
    4. DPullman bread
    5. Eslow rise
80. 80[blank_start]pointage en bac[blank_end] - In France, it is known as pain de mie, or "bread of crumb," since it is characterized by having comparatively little crust

    1. Apointage en bac
    2. Bpousse lente
    3. CBerne Brot
    4. DPullman bread
    5. Eslow rise
81. 81[blank_start]pointage en bac[blank_end] - an effective technique developed by French bakers in the second half of the twentieth century

    1. Apointage en bac
    2. Bpousse lente
    3. CBerne Brot
    4. DPullman bread
    5. Eslow rise
82. 82[blank_start]pointage en bac[blank_end] - slow rise method

    1. Apointage en bac
    2. Bpousse lente
    3. CBerne Brot
    4. DPullman bread
    5. Eslow rise
83. 83The traditional liquid for Irish Soda bread is

    1. Aclotted cream.
    2. Bclabbered cream.
    3. Cbuttermilk.
    4. DGuinness.
84. 84The traditional topping for hot cross buns is

    1. Acrossing paste brushed on before baking.
    2. Beggwash and apricot glaze.
    3. Ca white frosting piped on after baking and cooling
    4. Dcurrent jelly, melted and strained
85. 85Brioche dough

    1. Ais never used for savory applications.
    2. Bincludes an amount of butter equal to 50 percent of the flour.
    3. Ccannot be made into braid loaves because of the high percentage of butter.
    4. Dmakes an earthbound, heavy, peasant style bread.
86. 86Flad breads are typically related to

    1. Athe Middle East.
    2. BItaly.
    3. Cprimitive cultures without stoves or ovens.
    4. Dvirtually any culture on earth, since antiquity.
87. 87The best pizza dough is one made with

    1. Ainstant yeast and the least amount of water possible to make a workable dough.
    2. Bcake flour, for a thinner crust that stretches more easily.
    3. Ca preferment and enough water for a brown crust and open texture.
    4. Dall options listed here ae correct.
88. 88The bread fougasse

    1. Agets its name from a German word that means "feather."
    2. Bis known in France as pain de mie, or "bread of crumb."
    3. Cis named for the baking mold used to give it a distinctive shape.
    4. Dgets its name from a Latin word that means "hearth."
89. 89Brioche, bread sticks, pizza, pretzels, flat breads, and fougasse fit neatly into typical bread categories.

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90. 90Grande Tete Brioche (which translates to "big head") is formed using 2 balls of dough.

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91. 91Little brioches a tete are similar to Grande Tete Brioche with one main exception - they are shaped from two balls of dough.

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92. 92Brioche Feuilletee is treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated).

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93. 93Flamiche aux Maroilles is a traditional quiche from the Picardie region of far northern France. Maroilles is a washed rind soft cheese, said to have first been made by a monk in 962 A.D.

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94. 94Tarte Flambee (also known as Flammekueche) is a traditional pizza from the Alsace region of France.

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95. 95Pissaladiere is the brioche of Provence, replete with onions cooked long and slow, fresh herbs, anchovies, and pungent black nicoise olives.

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96. 96Fougasse is a regional specialty from Provence, a dense, crusty loaf with an unusual shape and a pronounced flavor.

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97. 97A popular focaccia from Florence (where focaccia is called schiacciata) is topped with grapes and fennel seeds.

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98. 98"Life cakes" is the translation of the traditional German Lebkuchen, which are baked for Easter.

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99. 99Socca is a regional specialty of the area around Nice in southern France. It is also popular in Genoa, Italy, where it is known as Farinata.

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100. 100Pate fermentee is a type of pre-ferment that was first discovered by a French baker.

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101. 101If you prefer a leavain bread (sourdough) with a more pronounced acidic flavor, you should not retard it overnight.

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102. 102There are two types of levain cultures: liquid and firm, but bakers do not have to prepare both types since they can be converted from one type into another, or could be used interchangeably with slight adjustments in the dough.

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103. 103Levain cultures can only be made with white wheat flour.

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104. 104Doughs should be mixed to a moderate level of gluten development to retain the carotenoid pigments that could be lost due to oxidation that occurs when a dough is overmixed in the mixer.

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Advanced Yeast Breads Quiz sobre Advanced Yeast Breads Final Exam Prep, criado por Glenn Mowder em 06-04-2018.

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