Yeah, kinda. The verb “cuire” in French refers to the action of transmitting heat to an aliment (usually with an oven) in order to alter it as part of the cooking process. It’s the same word whether you’re talking about meat or dough, so it would be the same phrase to say a steak or a baguette is too cooked. That’s why I didn’t think of using a dough-specific word.
Yeah, kinda. The verb “cuire” in French refers to the action of transmitting heat to an aliment (usually with an oven) in order to alter it as part of the cooking process. It’s the same word whether you’re talking about meat or dough, so it would be the same phrase to say a steak or a baguette is too cooked. That’s why I didn’t think of using a dough-specific word.