The Holding Temperature for the Pointage En Bac Dough Is

question 8

Multiple Choice

The holding temperature for the pointage en bac dough is

• A) cool enough so that enzymatic activity is sufficiently suppressed in the dough.
• B) warm enough for significant yeast activity to enhance things.
• C) cool enough to lengthen the time required to wake the dough.
• D) warmer than a typical refrigerator by about 8 degrees.

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