Sourdough Rye Breads Chapter 6 Test Questions & Answers

Chapter 6: Sourdough Rye Breads

Questions

Multiple Choice

1. A ripe sourdough should be
   1. domed, with a pleasingly acidic tang.
   2. concave.
   3. loose and separated.
   4. cracked and sunken.
2. Soaking some hard grains several hours in advance of mixing
   1. makes the finished bread easier to slice.
   2. helps the grains stay intact in the bread.
   3. removes important nutrients from the grain.
   4. makes it easier to incorporate them into the dough.
3. Rye flour has a higher absorption capacity than wheat flour, and as the proportion of rye increases,
   1. mixing should become more energetic in order to encourage pentosans to release water into the dough.
   2. there is a corresponding increase in dough hydration.
   3. the desired dough temperature gradually decreases.
   4. none of the above.
4. Bulk fermentation time decreases as the rye percentage increases for all of the following reasons except
   1. rye has little of the gas-trapping properties present in wheat gluten, so lengthy bulk fermentation will not improve dough volume and crumb structure.
   2. there is little need to have a lengthy fermentation in order to develop flavor in rye breads; the incorporation of nicely ripened sourdough into the dough injects it with substantial flavor.
   3. short bulk fermentation has the tendency to overacidify the dough, resulting in bread with an unpleasantly sour flavor.
   4. the addition of a sourdough adds significant flavor.
5. A dough docker
   1. is commonly used in place of the razor for doughs with 40 percent or more rye flour.
   2. is slashed over the surface of the proofed bread.
   3. makes a single large opening to prevent expansion of the bread.
   4. does not create the same sort of weak areas in the surface that a blade does.
6. The reason for early venting for rye bread is as follows: Once the bread has gotten the benefits of oven spring
   1. open vents help the cuts to be more pronounced.
   2. open vents encourage the bread to spread outward.
   3. drying the surface of the loaf by opening the vents encourages the firming, particularly the lateral firming, of the bread.
   4. opening the vents speeds up the full baking of the bread.
7. The three distinct characteristics rye sourdough cultures possess that thrive under different conditions of moistness (hydration), temperature, and duration of ripening are
   1. yeast, acetic acid, and lactic acid.
   2. sugars, sulfuric acid, and lactic acid.
   3. sourdough, yeasts, and lactic acid.
   4. yeast, lactic acid, and sugars.
8. In the Detmolder system, the sourdough is built up in three phases, each favoring the development of one aspect of the sourdough. In this technique,
   1. the “full sour” develops the acetic acid potential.
   2. the first, or “freshening,” phase encourages the development of the yeast cells of the sourdough.
   3. the second phase is called the “full sour” phase. During this phase, the lactic acid of the sour is developed.
   4. the final phase favors the development of yeast cells more than acetic or lactic acid.
9. In the recipe for Horst Bandel’s Black Pumpernickel

a. old bread is soaked and then added to a new batch only because it makes economic sense, rather than for any added flavor.

b. old bread has been toasted and ground into crumbs.

c. the bread develops a dark color and fragrant aroma during the lengthy bake time.

d. the bread is baked as free-form loaves very quickly in a very hot steam-injection oven.

1. Black Bread includes all of the following except

a. old bread sliced and baked until it is a deep, dark brown again before the soaking.

b. ground coffee.

c. rye sourdough.

d. dark corn syrup.

True or False

1. George Lang remembers that if he dropped a slice of bread, he had to kiss it before eating it.
2. Dough folding is not required for sourdough rye formulas.
3. As the proportion of rye in a bread formula increases, bannetons provide lateral support for the fragile loaves as they proof.
4. Above 50 percent rye flour, rolls tend to have a light crumb and a thin crust, making these doughs suitable for rolls and small loaves.
5. Breads leavened only by sourdough will require more proofing time.
6. Rye breads favor a low initial oven temperature for optimum oven spring and loaf volume and rapidly increasing temperature as the baking proceeds to ensure that the bread is thoroughly baked.
7. In the case of Vollkornbrot, made with 100 percent rye, 48 hours to as much as 72 hours of resting before eating is recommended.
8. As a rule, sandwiches made with rye breads are triple-decker, since these airy breads are not too much of a workout for the jaw.
9. The rye sourdough mixture is sprinkled with a thin layer of rye flour (this layer of flour provides an environmental barrier and protects the flour-water paste from drying as it ripens).
10. In most bakeries, the practice of saving a small portion of the ripe sourdough to perpetuate the culture has been abandoned in favor of making a fresh batch.
11. The Detmolder method of making sourdough rye bread, developed in Germany, develops the dough over a period of ten days.
12. In the Detmolder system, the sourdough is built up in three phases, each favoring the development of one aspect of the sourdough—yeast, acetic acid, and lactic acid—under different conditions of moistness (hydration), temperature, and duration of ripening
13. Historically, rural people throughout Europe baked daily because sourdough does not enhance a bread’s keeping characteristics.
14. A hot rye-flour soaker (used in 80 Percent Sourdough Rye with a Rye-Flour Soaker) gelatinizes the rye starch and gives the bread an unusually smooth eating quality.
15. Old bread is incorporated into a fresh batch of dough by first soaking it, with the crust, until thoroughly moistened and then adding it, or it can be sliced and baked again before the soaking.

Matching

Essay

1. Describe how to prepare a rye sourdough.
2. Describe the three-phase Detmolder system of rye bread production.
3. What use is there for old bread in the bakeshop?