Stages of Bread Making

1. A basic, lean dough consists of three main ingredients: flour, yeast and salt.

• a)  True
• b)  False

2. Which dough below is not considered a lean dough?

• a) 
  
• b) 
  
• c) 
  
• d) 
  

3. All yeast breads go through the same main bread making stages.

• a)  True
• b)  False

4. When using a Simple Baker’s Bread Formula, the following ratios are generally used:

• a)  1 cup water : 1 tbsp dry yeast : 1 tbsp sea salt : 2 cups flour
• b)  1 cup water : 1 tsp dry yeast : 1 tsp sea salt : 2 cups flour
• c)  2 cups water : 1 tsp dry yeast : 2 tsp sea salt : 2 cups flour
• d)  2 cups water : 1 tbsp dry yeast : 1 tsp salt : 2 cups flour

5. By using __________ water when making yeast dough, this allows for _____________ fermentation of the dough, which, in turn, develops ________ flavor in the bread.

• a)  warm / slower / more
• b)  cold / faster / less
• c)  cold / slower / more
• d)  warm / slower / less

6. The simplest method for mixing yeast dough is called the _______________ method.

• a)  sponge dough
• b)  old dough
• c)  sourdough starter
• d)  straight dough

7. When making yeast dough, it is important to knead the ingredients during the pick up stage.

• a)  True
• b)  False

8. At which stage in the bread making process is this dough at?

• a)  The clay stage.
• b)  The proofing stage.
• c)  The fermenting stage.
• d)  The pick up stage.

9. Which video demonstrates that the proper amount of flour has been added to the clay mass and the dough is ready for kneading?

• a) 
  
• b) 
  
• c) 
  

10. When kneading dough, make sure to flour the bench, your hands and the dough as much as possible to prevent any sticking.

• a)  True
• b)  False

11. During the kneading stage, which bits of dough can be safely added to the dough itself?

• a) 
  
• b) 
  

12. Kneading should be done with:

• a)  one hand.
• b)  two hands.
• c)  one or two hands. It doesn't matter.

13. All types of yeast dough should be kneaded only for 5 minutes.

• a)  True
• b)  False

14. Which dough has been properly kneaded?

• a) 
  
• b) 
  

15. The main reason for kneading yeast dough is to develop:

• a)  flavor.
• b)  carbon dioxide.
• c)  gluten.

16. After kneading, the yeast dough moves on to the __________ stage.

• a)  proofing
• b)  fermentation
• c)  shaping

17. The _________________ from yeast is/are responsible for making yeast dough rise.

• a)  acids
• b)  alcohol
• c)  carbon dioxide

18. During the fermentation stage, yeast dough ______________________ enclosed or covered with plastic wrap.

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

19. Which bowl is the best for fermenting dough?

• a) 
  
• b) 
  
• c) 
  

20. Yeast dough will not rise if it is left to ferment in the refrigerator.

• a)  True
• b)  False

21. Dough that is fermented under refrigeration is commonly referred to as:

• a)  slow proofing.
• b)  retarding.
• c)  stalling.

22. The act of punching yeast dough down occurs after the _________________ stage.

• a)  fermenting
• b)  proofing
• c)  shaping

23. Punching down yeast dough helps to:

• a)  redistribute the yeast.
• b)  enhance the flavor.
• c)  remove the carbon dioxide and alcohol.
• d)  all of the above.

24. After yeast dough has been punched down, it is best to let it bench rest for a few minutes. The more dough is handled, the more it should be left to rest.

• a)  True
• b)  False

25. To prepare to shape dough, which video demonstrates the proper way to flour the bench?

• a) 
  
• b) 
  

26. When baking lean dough, make sure the baking sheet has been well greased to prevent sticking.

• a)  True
• b)  False

27. When transferring shaped yeast dough to a baking sheet, make sure to place it:

• a)  seam-side down.
• b)  seam-side up.

28. Once yeast dough has been shaped, it moves on to the ______________ stage.

• a)  fermenting
• b)  proofing
• c)  developing

29. During proofing, yeast dough must be covered to protect it from drying out.

• a)  True
• b)  False

30. Which dough has proofed properly?

• a) 
  
• b) 
  
• c) 
  

31. It is better to _________ proof than ________ proof yeast dough prior to baking.

• a)  under / over
• b)  over / under

32. The sole reason for slashing or cutting bread dough prior to baking is for decorative purposes.

• a)  True
• b)  False

33. When slashing bread dough, make sure to cut into the dough at least 1” - inch deep.

• a)  True
• b)  False

34. Which image displays the best slashes for a baguette?

• a) 
  
• b) 
  

35. Once yeast dough has been slashed or cut, it must be placed into the oven and baked immediately.

• a)  True
• b)  False

36. When baking yeast dough, an initial steaming in the oven helps the dough to expand and create a crispy crust on the surface.

• a)  True
• b)  False

37. As soon as yeast dough enters the oven, the high heat super-activates the yeast and the bread expands to its fullest. Bakers commonly refer to this as:

• a)  oven jump.
• b)  oven rise.
• c)  oven climb.
• d)  oven spring.

38. To check if lean dough is fully baked:

• a)  the top and bottom should be golden brown.
• b)  the top, bottom and sides should be golden brown.
• c)  the sides should feel soft to the touch.

39. If you choose to use a thermometer to test lean dough for doneness, once fully baked, the temperature should be approximately:

• a)  160 - 170 °F (71 - 76 °C).
• b)  200 - 210 °F (93 - 99 °C).
• c)  230 - 240 °F (110 - 115 °C).

40. Once bread has finished baking it must be placed onto a cooling rack to properly cool.

• a)  True
• b)  False

41. To prolong the shelf life of bread, it is best to store it in the refrigerator.

• a)  True
• b)  False