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Quiz about  KneadtoDough Basis
Quiz about  KneadtoDough Basis

Knead-to-Dough Basis Trivia Quiz


How much do you know about bread, its history and traditional methods of making it?

A multiple-choice quiz by SBH. Estimated time: 5 mins.
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Author
SBH
Time
5 mins
Type
Multiple Choice
Quiz #
361,285
Updated
Dec 03 21
# Qns
10
Difficulty
Tough
Avg Score
6 / 10
Plays
576
Awards
Top 35% Quiz
- -
Question 1 of 10
1. As far back as the Bronze Age, people in many areas often baked bread by pasting it to the inside of a clay oven. What modern bread is still made that way? Hint


Question 2 of 10
2. Bread recipes from England in the 17th and 18th centuries often start by directing the baker to "start a barm". What does this mean? Hint


Question 3 of 10
3. What industry generally supplied the yeast for bakers in England and continental Europe before the development of commercial yeasts? Hint


Question 4 of 10
4. For several hundred years in England, one large yeast-raised, bun-shaped bread type studded with caraway seeds was considered to be the essential working person's meal. It is very similar to a deli bun with a similar-sounding name that is considered to be a specialty of Buffalo, New York. What is it? Hint


Question 5 of 10
5. In the days when bread was baked in wood-fire ovens, it was normal to rake the hot coals out of the oven before baking.


Question 6 of 10
6. Which yeast-raised bread was developed in early 19th-century Bath, England, possibly by a Huguenot baker with the same name? Hint


Question 7 of 10
7. Which of the following types of bread is traditionally braided? Hint


Question 8 of 10
8. What do bakers mean when they talk about "wild fermentation"? Hint


Question 9 of 10
9. Which is the most important reason to knead bread dough? Hint


Question 10 of 10
10. When baking French bread, it's usual to spray the inside of the oven with water. Why? Hint



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Quiz Answer Key and Fun Facts
1. As far back as the Bronze Age, people in many areas often baked bread by pasting it to the inside of a clay oven. What modern bread is still made that way?

Answer: Naan

In India and Pakistan, the "tandoor" oven is used to bake bread as well as other foods, such as skewered meat. The Arabic name "tanoor" refers to the same kind of oven.
2. Bread recipes from England in the 17th and 18th centuries often start by directing the baker to "start a barm". What does this mean?

Answer: To prepare a live yeast culture

Barm is specifically the foamy part of fermenting alcohol, and it was used to leaven bread for centuries before the development of commercial "instant" yeast.
3. What industry generally supplied the yeast for bakers in England and continental Europe before the development of commercial yeasts?

Answer: Beer brewing

Through the 17th and 18th centuries, bakers would get live yeast cultures from brewers. The same strain of yeast that is used in brewing is the basis for most commercially available "instant" yeasts today.
4. For several hundred years in England, one large yeast-raised, bun-shaped bread type studded with caraway seeds was considered to be the essential working person's meal. It is very similar to a deli bun with a similar-sounding name that is considered to be a specialty of Buffalo, New York. What is it?

Answer: The wig

The wig is very possibly the direct descendant of Buffalo's weck bun. Traditionally, wigs were scored before baking so they could easily be broken into four pieces.
5. In the days when bread was baked in wood-fire ovens, it was normal to rake the hot coals out of the oven before baking.

Answer: True

First, a fire would be started in the oven. When it had burned long enough to heat the interior to the right temperature, the coals were raked out. Ash was wiped from the inside with a damp broom, and then food to be baked was sealed inside.
6. Which yeast-raised bread was developed in early 19th-century Bath, England, possibly by a Huguenot baker with the same name?

Answer: Sally Lunn

There is still a Sally Lunn's in Bath, which serves these round cakelike breads. The Bath bun was also developed in Bath, of course, as well as the Oliver biscuit. The original Sally Lunn may be a myth; there is also a possibility that the name comes from an Alsatian baked item called "sol et lune" (sun and moon).
7. Which of the following types of bread is traditionally braided?

Answer: Challah

Challah is a Jewish traditional bread that contains eggs. Besides having the virtue of a decorative appearance, it makes wonderful French toast.
8. What do bakers mean when they talk about "wild fermentation"?

Answer: Using naturally-occurring ambient yeasts to raise their bread

Yeasts are all around us. All you need to "capture" them is a slurry of flour and water left open on a kitchen counter. The yeast can be kept alive indefinitely by feeding it with more flour every day or so.
9. Which is the most important reason to knead bread dough?

Answer: To develop the gluten

When flour is properly mixed with a liquid such as water, milk or egg, it develops elastic strands of gluten, which allow the bread to hold air for rising and keep its shape.
10. When baking French bread, it's usual to spray the inside of the oven with water. Why?

Answer: To improve the texture of the crust

Raising the humidity of the oven will encourage the bread crust to have the classic smooth, shiny and very crunchy texture associated with traditional French bread.
Source: Author SBH

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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