Red Seal Baker Practice Exam

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What does "scoring" refer to in the context of bread making?

Measuring the dough's temperature

Baking at higher temperatures

Making shallow cuts on the dough surface

In bread making, "scoring" refers to the technique of making shallow cuts on the surface of the dough before it is baked. This process serves multiple purposes. Firstly, it allows the bread to expand in a controlled manner during baking, preventing it from bursting in uneven places. The cuts provide a designated path for the dough to rise and develop attractive, defined shapes. Additionally, scoring can enhance the aesthetic appeal of the finished loaf, creating a beautiful pattern on the crust.

This technique is essential in artisan bread-making, where the visual presentation is highly valued. It also contributes to the texture of the crust, as the scored areas may bake differently compared to the rest of the loaf, producing a range of textures desirable in freshly baked bread. Understanding this crucial step in bread-making assists bakers in producing loaves that not only taste good but also have the desired appearance and texture.

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Kneading the dough more thoroughly

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