CB Baker Bread & Pastry Production Flashcards

What is the primary purpose of scoring bread dough before baking?

Answer: To allow controlled expansion and prevent irregular cracking

Scoring bread dough before baking allows gases to escape in a controlled way, ensuring even rise and preventing the loaf from cracking unpredictably.

Which lamination technique is used to create the flaky layers in croissants?

Answer: Folding butter into dough through a series of turns

Croissants are made using lamination, where cold butter is repeatedly folded into the dough through a series of letter folds to create distinct, flaky layers.

What is the ideal internal temperature for a fully baked white sandwich bread loaf?

Answer: 190–200°F (88–93°C)

A fully baked white sandwich bread is done when its internal temperature reaches 190–200°F (88–93°C), ensuring the crumb is set without being gummy.

What is 'proofing' in bread production?

Answer: The final fermentation rest after shaping, before baking

Proofing is the final fermentation stage after shaping where the dough rises before it goes into the oven.

Which type of flour is best suited for making high-quality French baguettes?

Answer: Bread flour or French Type 55 flour with moderate protein content

French baguettes are best made with bread flour or Type 55 flour, which has moderate-to-high protein content that builds the necessary gluten structure for a chewy crumb and crispy crust.

What causes a dense, compact crumb in a yeast bread loaf?

Answer: Insufficient fermentation or proofing time

Insufficient fermentation or proofing does not allow enough gas bubbles to develop, resulting in a dense, compact crumb structure.