The baker achieves a thin, crispy crust on lean doughs, allowing steam to reach these doughs during the start of baking. In addition, bakers cut the tops of bread loaves to allow the dough to expand in the right direction.
Accordingly, we can state that option D is the correct answer.
We can arrive at these answers with the following information:
A thin, crispy crust on bread is achieved by steaming.
For this, the baker must cover the bread with a type of dome at the time of baking.
This allows the dough to rise, becoming soft and preventing an early crust from forming.
Therefore, the crust takes a long time to form and has a thin thickness and a crunchy texture.
In addition to the softness and crunchiness, the bread must reach the right shape.
For this reason, bakers cut the tops, preventing them from creating resistance to spreading the dough in the right direction.
