Label
All
0
Clear all filters

Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. How would the baked loaves be different if you increased the shortening in the French bread formula to 7%?
  2. Why is the baking temperature for Italian bread higher than that for challah?
  3. How could you modify the formula for Vienna bread if you didn’t have any malt?
  4. Why is it important not to use too much dusting flour when making up breads and rolls?
  5. Describe the procedure for makeup of focaccia.
  6. Describe the procedure for using a dough divider.
  7. Describe the procedure for rounding rolls.
  8. Describe the procedure for makeup of baguettes.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title