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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. What are the main differences in ingredients between French bread and white sandwich bread?
  2. Why is Danish pastry dough flaky?
  3. What are the twelve steps in the production of yeast products? Explain each briefly.
  4. What are the three major purposes of mixing yeast doughs?
  5. Explain the differences in procedure between the straight dough method and the sponge method. How is the straight dough method sometimes modified for sweet doughs, and why is this necessary?
  6. What are the purposes of punching a fermented dough?
  7. How much French bread dough will you need if you want to make 16 loaves that weigh 12 ounces each after baking?
  8. List four advantages of the sponge method for mixing bread doughs.
  9. What is the importance of water temperature in mixing yeast doughs?

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