Hey There! I’ve got a few questions about Artisan Baking I was hoping someone may be able to help me out with? Please and thankyou!
What ingredients cause Panettone to have such a short shelf life? What are the finished characteristics of Turkish Pidé (firm dough)? Explain the pre baking procedure required for the Turkish Pidé (wet dough), and why it is necessary? Poori is a type of pocket bread. What causes the pocket? What is a standard test to see if your flat bread is of good quality? In the “traditional baguette” why is it necessary to add the water in a number of stages? What are the effects on the finished product when you retard artisan dough? What are the ideal retarder conditions?