Lesson Ten Lesson Ten Evaluation LESSON TEN: Bread Baking Techniques with William McCarrick of The Culinary Institute of America Lesson Ten: Bread Baking Techniques with William McCarrick of The Culinary Institute of America Name * Name First First Last Last Email * Date * Title * Organization * 1. A pre-ferment will improve which of the following? * Shelf life Nutrition Flakiness 2. Chef introduces what product that can be used as a gelling agent in vegan applications? * Gelatin Flax Gellan Baton 3. What is the ideal temperature of the dough to progress to fermentation? * 72 degrees F 78 degrees F 82 degrees F 86 degrees F 4. You can enhance the flavor and texture of the dough by increasing rye sour up to what percent of the total dough weight? * 5% 10% 15% 20% 5. True or False: These baguettes lend themselves well to freezing before baking off. * True False Submit If you are human, leave this field blank.
