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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.

Author
SBH

Time
5 mins

Type
Multiple Choice

Quiz #
361,285

Updated
Dec 03 21

# Qns
10

Difficulty
Tough

Avg Score
6 / 10

Plays
589

Awards
Top 35% Quiz

One at a Time - Single Page - Timed Game

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

Cornbread

Baguette

Naan

Challah

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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

To let the dough rise

To flour a kneading trough

To prepare a live yeast culture

To light a hot fire in the bake oven

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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

Winemaking

Beer brewing

Cheesemaking

Wheat farming

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

The wig

The bagel

The bannock

The scone

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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.

True

False

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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

Charlotte

Pavlova

Sally Lunn

Sweet Marie

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Question 7 of 10

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

Baguette

Pita

Bannock

Challah

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Question 8 of 10

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

Dough that rises too much before baking

It is not a baking term; it only applies to foods like sauerkraut

Using naturally-occurring ambient yeasts to raise their bread

A loaf that expands too far in the oven to fit in its baking pan

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Question 9 of 10

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

To push all the air out of it

To develop the gluten

To wake up the yeast

To remove excess moisture

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Question 10 of 10

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

To improve the texture of the crust

Actually, this is not a normal technique

To keep the bread from burning

To encourage bubbles inside the loaf for a better crumb

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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.

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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