Ch.4 Test Bank Answers Breads Made With Yeasted Pre-Ferments

Chapter 4: Breads Made with Yeasted Pre-Ferments

Questions

Multiple Choice

1. The basic types of yeasted pre-ferments are
   1. pâte brisée, poolish, and biga.
   2. biga, sourdough, and poolish.
   3. pâte fermentée, poolish, and soaker.
   4. pâte fermentée, biga, and poolish.
2. Pâte fermentée is similar to other yeasted pre-ferments because it
   1. lasts at most 48 hours before its leavening power is expended.
   2. must be stored in the freezer.
   3. is extremely wet, which might affect the amount of water required by the formula.
   4. is rarely made outside of France.
3. The percentage range for yeast in a poolish
   1. is determined by how long the poolish will ripen before it is used.
   2. is never lower than 2 percent.
   3. is higher than for other pre-ferments because of the quantity of salt used in this type of pre-ferment.
   4. is in a constant ratio to the amount of flour and water in the formula.
4. A biga has a hydration percent that ranges from
   1. 60 to 70 percent.
   2. 30 to 40 percent.
   3. 50 to 60 percent.
   4. 90 to 100 percent.
5. A stiff textured pre-ferment, such as a biga or pâte fermentée, is ready when
   1. no more bubbles break to the surface.
   2. there are signs of fissures or rivulets on the surface.
   3. it has just domed and is starting to recede in the center.
   4. it collapses completely.
6. Grains and seeds are soaked before they are added to a dough in order to
   1. reduce their tendency to break the gluten network.
   2. reduce their tendency to “rob” water from the dough once it finishes mixing.
   3. make hard grains palatable.
   4. all of the above.

True or False

1. Pâte fermentée is a type of yeasted pre-ferment that was first discovered by a French baker.
2. Pâte fermentée is a pre-ferment that contains salt.
3. Poolish has its origins in Poland, where it was originally used to prepare pastries.
4. The quantity of yeast for both a biga and a poolish depends upon the ambient temperature of the room and the length of time it will ripen.
5. Gluten development is the goal of mixing the ingredients for a yeasted pre-ferment.
6. All soakers are prepared with hot water and must include salt.
7. In very humid months it is a good practice to hold back a small portion of the dough water to compensate for the extra moisture held by the flour.

Fill-in-the-Blank

1. A type of yeasted pre-ferment that is also known as “old dough” is ___________________.
2. A poolish is more like a batter than a dough because it has a ___________________ of 100 percent.
3. The generic Italian term for “pre-ferment” is ___________________.
4. As the length of ripening time increases for a poolish or biga, the percentage of yeast it requires ___________________.
5. To mix the final dough, all of the ingredients are placed in the mixing bowl, unless you are using the autolyse method of mixing the dough. In that case, you should not add the ___________________ or the ___________________.
6. Dough should be mixed to a ___________________level of gluten development to retain the carotenoid pigments that could be lost due to ___________________that occurs when a dough is overmixed in the mixer.

Matching

20. _____yeasted pre-ferment

21. _____pâte fermentée a. a bread characterized by its rich, russet crackling crust and an interior structure containing lots of random-sized holes, with translucent cell walls

22. _____poolish b. a mixture of flour, water, yeast, and sometimes salt that is allowed to ferment and ripen prior to adding it to a batch of dough

23. _____biga c. a very wet and sticky dough (upwards of 80 percent or higher hydration), requires no preshaping or final shaping and is left unscored

24. _____baguette d. a mixture of equal weights flour and water, with a very small portion of yeast added

25. _____ciabatta e. “old dough,” a piece of white-flour dough that is reserved after mixing and incorporated into the next batch of bread

f. generic Italian term for a pre-ferment; ranges from stiff textured (50 to 60 percent hydration) to very wet (100 percent hydration)

Essay

1. Describe the procedure for obtaining pâte fermentée, and how to handle the pâte fermentée if it is not going to be used within about 6 hours.
2. Why does adding ripe pre-ferments to a dough tend to shorten the time required for bulk fermentation?
3. What is the role of water in developing bread’s flavor? What is the likely effect on a dry dough if you were to add one or two additional percentage points of hydration to the formula? Describe the bassinage technique.