Lesson Six Lesson Six Evaluation LESSON SIX: Breads with Graison Gill of Bellegarde Bakery and the Bread Bakers Guild Lesson Six: Breads with Graison Gill of Bellegarde Bakery and the Bread Bakers Guild Name * Name First First Last Last Email * Date * Title * Organization * 1. What salt does Chef Graison use in his bakery? * Himalayan Black Salt Maras Salt Maldon Sea Salt Avery Island Salt 2. Which of the following is a stone ground grain companies in the US that Graison recommends? * Maine Flours Louisiana Gold Baton Rouge Blends Grist & Toll Flour 3. Chef Graison adds a levain to his bread before an autolyze. His general rule of thumb is that it is okay to add levain prior if the autolyze is under how much time? * 10 minutes 15 minutes 30 minutes 45 minutes 4. What last-minute ingredient was added to the Fougasse because it would pair well with Washington Red Raspberries? * Lemon zest Orange blossom water Rose water Sage 5. Freshly stone milled flour may hydrate differently than roller milled flours. Typically, how much hydration do stone milled flours take? * Less than roller milled flours More than roller milled flours The same as roller milled flours If you are human, leave this field blank. Submit
