How to Make Bread | Basics

Yeast dies at:

138 °F (59 °C).

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

under / over

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

False

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

False

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

fermenting

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

1 cup water : 1 tsp dry yeast : 1 tsp sea salt : 2 cups flour

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

200 - 210 °F (93 - 99 °C).

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

30 grams

An épi is cut at a _____ degree angle using scissors.

45

Yeast is most active at:

95 °F (35 °C).

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

The clay stage.

In the image below, which yeast is instant?

The one on the left is instant yeast.

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.

True

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

True

Cutting yeast dough with scissors after it has proofed is essentially the same as slashing it with a knife.

True

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

True

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

True

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

True

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

True

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

True

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

True

Yeast is activated by moistening it with a liquid.

True

In bread making, an epi is shaped like:

a stalk of wheat.

An épi must be cut _________ the dough has proofed.

after

Punching down yeast dough helps to:

all of the above.

Active dry yeast and instant yeast ________________________________ as fresh yeast.

are at least twice as potent

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

b) dough looks the most solid

Which dough has proofed properly?

b) firm but not crusty

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

b) further camera view

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

b) less four

Which image displays the best slashes for a baguette?

b) more angled lines

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

b) side view of bowl

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

b) side view of bowl, not overflowing

Which of the two yeasts below is likely alive?

b) the darker one

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

b) the dryer one

Which dough has been properly kneaded?

b) the smooth one

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

bleached

Which dough below is not considered a lean dough?

c) croissant

Which bowl is the best for fermenting dough?

c) side view of bowl, not overflowing

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

carbon dioxide

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

cold / slower / more

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

fermentation

The main reason for kneading yeast dough is to develop:

gluten.

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

higher / more

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

must be

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

needs to be

Kneading should be done with:

one or two hands. It doesn't matter.

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:

oven spring

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

proofing

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

retarding.

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

seam-side down.

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

slow down

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

straight dough

To check if lean dough is fully baked:

the top, bottom and sides should be golden brown.

Which type of flour is more capable of absorbing water?

unbleached

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

unbleached bread

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

False

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

False

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

False

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

False

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

False

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

False

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

False

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

False

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

False

You can make bread with nutritional yeast.

False

For the best results, an épi should be served and eaten straight from the oven.

False

Fresh yeast is also known as nutritional yeast.

False