How to Make Bread | Basics

1. The ________ the protein content in wheat flour, the ________ gluten can be developed within the dough.

• a)  higher / less
• b)  lower / more
• c)  higher / more

2. It is more difficult to form a strong gluten network with ________ bread flour.

• a)  bleached
• b)  unbleached

3. Which type of flour is more capable of absorbing water?

• a)  bleached
• b)  unbleached

4. The best type of flour for making bread by hand is _________________ flour.

• a)  cake
• b)  bleached
• c)  unbleached bread
• d)  bread machine

5. When first learning to make bread, it is best to experiment with a wide range of flours.

• a)  True
• b)  False

6. The humidity content in flour, no matter what type, changes from day to day - especially season to season.

• a)  True
• b)  False

7. Fresh yeast is also known as nutritional yeast.

• a)  True
• b)  False

8. Active dry yeast __________________ rehydrated and dissolved in water or a liquid before it is used.

• a)  needs to be
• b)  does not need to be

9. Which video demonstrates the proper way to dissolve active dry yeast?

• a) 
  
• b) 
  

10. In the image below, which yeast is instant?

• a)  The one on the left is instant yeast.
• b)  The one on the right is instant yeast.

11. Once opened, dry yeast should be stored in an airtight container in the refrigerator or freezer to extend its shelf-life.

• a)  True
• b)  False

12. You can make bread with nutritional yeast.

• a)  True
• b)  False

13. Active dry yeast and instant yeast ________________________________ as fresh yeast.

• a)  have the same potency
• b)  are at least twice as potent
• c)  are at least three times as potent
• d)  are at lest four times as potent

14. If a recipe calls for 15 grams of active dry yeast, you can substitute _____________ of fresh yeast.

• a)  15 grams
• b)  30 grams
• c)  45 grams
• d)  60 grams

15. Yeast is activated by moistening it with a liquid.

• a)  True
• b)  False

16. Which of the two yeasts below is likely alive?

• a) 
  
• b) 
  

17. Yeast dies at:

• a)  40 °F (0 °C).
• b)  95 °F (35 °C).
• c)  138 °F (59 °C).

18. Yeast is most active at:

• a)  40 °F (4 °C).
• b)  95 °F (35 °C).
• c)  138 °F (59 °C).

19. When making bread, salt helps to _____________ the activity of the yeast.

• a)  slow down
• b)  speed up

20. Which video demonstrates the correct order in which to add salt during the dough making process?

• a) 
  
• b) 
  

21. Which bowl below is the most suitable for fermenting one batch of dough for a single loaf of bread?

• a) 
  
• b) 
  
• c) 
  

22. When making bread, scoring tools are used solely for decorative purposes.

• a)  True
• b)  False