CAB CAB Artisan Baker Baking Science & Nutrition 3

Question 1

What is the primary leavening acid produced by lactobacillus bacteria in sourdough?

Accepted Answer

Lactic acid and acetic acid

Answer

Lactobacillus bacteria produce both lactic acid (milder, yogurt-like) and acetic acid (sharper, vinegar-like) during sourdough fermentation.

Question 2

How does higher hydration affect the crumb structure of an artisan loaf?

Accepted Answer

It produces a more open, irregular crumb with larger air pockets

Answer

Higher hydration doughs allow gas bubbles to expand more freely during fermentation and baking, resulting in an open, irregular crumb typical of ciabatta or baguettes.

Question 3

Which baking stone or surface best replicates a traditional hearth oven for artisan bread?

Accepted Answer

Cordierite or firebrick baking stone

Answer

Cordierite or firebrick baking stones retain and radiate intense bottom heat similar to a masonry hearth, promoting strong oven spring and a crispy bottom crust.

Question 4

What is retardation in artisan bread production?

Accepted Answer

Slowing fermentation by cold-proofing dough in a refrigerator

Answer

Retardation is the process of cold-proofing shaped or pre-shaped dough at refrigerator temperatures (38–42°F) to slow fermentation and develop deeper flavor.

Question 5

What does 'autolyse' accomplish in artisan bread making?

Accepted Answer

Allows flour and water to hydrate fully, improving gluten development with less mechanical mixing

Answer

During autolyse, flour and water rest together before salt and starter are added, allowing hydration and natural enzymatic activity to begin developing gluten with minimal mixing.

(CAB) Certified Artisan Baker Practice Test

(CAB) Certified Artisan Baker Practice Test

CAB CAB Artisan Baker Baking Science & Nutrition 3