BPA 1740 Artisan Bread & Viennoiserie II Practice Test 2025 – Complete Exam Prep

Baguette dough is indeed characterized by its high hydration levels and long fermentation times. High hydration refers to a higher ratio of water to flour in the dough, which contributes to the open crumb structure and chewy texture typical of a baguette. The long fermentation period allows for the development of complex flavors and better gluten structure, which is essential for achieving the desired crisp crust and airy interior associated with traditional baguettes.

The process involves both bulk fermentation and shaping, allowing the dough to rise slowly. This not only enhances the flavor but also improves the dough's elasticity and extensibility, which are crucial for shaping the baguettes properly. Ultimately, these methods elevate the quality of the final product, making it more flavorful and texturally appealing.