ACF Certified Master Chef® (CMC®)

Access More Questions

In the artisan bread baking segment, a candidate must demonstrate mastery of fermentation. To develop a sourdough bread with a pronounced, complex sour flavor profile and a strong crumb structure, which of the following fermentation strategies is most effective?

A short, warm bulk fermentation using a high percentage of commercial yeast. Utilizing a stiff levain and a long, cold bulk fermentation. Employing a high-hydration, liquid levain with a short, room-temperature proof. Adding ascorbic acid and using a no-time dough process.

Correct Answer:

Utilizing a stiff levain and a long, cold bulk fermentation.

Access more questions from this quiz

Continue to ACF Certified Master Chef® (CMC®) for more practice questions and the full quiz experience.

Access More Questions