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Professional Baking Chapter 8
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Bagel
A ring-shaped lean yeast dough product made from a very stiff dough.
Ciabatta
A type of Italian bread made from a very slack dough deposited on pans with minimal shaping.
English Muffin
A yeast dough product made in the shape of a disk and cooked on a griddle.
Focaccia
A flat Italian bread similar to a thick pizza dough.
Fougasse
A regional French bread made in the shape of a trellis or ladder.
Pain de Campagne
French country-style bread.
Press
A scaled piece of dough that is divided into small, equal units in a dough divider.
Pullman Loaf
A long, rectangular loaf of bread.
Pumpernickel Flour
A coarse, flaky meal made from whole rye grains.
Sour
Sourdough starter
Author
Clongwalks
ID
13861
Card Set
Professional Baking Chapter 8
Description
Professional Baking Chapter 8 vocabulary on working with lean yeast doughs
Updated
2010-04-11T14:46:28Z
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