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Home / Professionals / Baking / Continuing Education / Lesson Nine

Lesson Nine

Lesson Nine Evaluation

LESSON NINE:

BREAD BAKING TECHNIQUES WITH COLETTE CHRISTIAN OF AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS  

Lesson Nine: Bread Baking Techniques with Colette Christian of Auguste Escoffier School of Culinary Arts
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1. What is the recommended finished cooking temperature of the boule? *
2. What format of Washington red raspberries were used to make the boule? *
3. What is the standard friction factor for a 5-quart stand mixer for a 6-minute mix? *
4. Which sweetener does Chef Colette use that she feels naturally highlights whole wheat flour? *
5. What starting speed is recommended to mix the dough in the stand mixer? *

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