In what decade was the MDD bread making method introduced?

At what temperature do we bake our crusty bread at in College?

When using the MDD method how long should it take to present the customer with a hot loaf from weighing up the ingredients?

What type of wrap do we wrap bread in to keep the bread Crusty?

How long is the 'resting phase' after mixing when producing MDD bread?

Once the dough is shaped into loaves and trayed/tinned up how long should we leave before we put it in the proofer?

Leaving a hot loaf in it's tin once it is out of the oven will cause the loaf to sweat and will cause a soggy bottom?

If you choose to pack bread or rolls in non-perforated wrap which will give you a soft product the product in question should be which of the following when packed?

For small bread loaves the raw dough should be scaled at what weight?

What is the oldest bread making method?

The Chorleywood bread making method takes its name from politician at the time that wanted a quicker way of producing bread..

In what year did ALL rationing end in Britain?

What percentage of Protein should be in bread making flour before it is considered a strong flour?