Mixing Methods for Bread
Straight Dough Method:
is a one-step method
Add the ingredients to the bowl in the following manner. Water, yeast, sugar, flour, salt. Mix with dough hook.
Mix to a uniform smooth dough. Check formula for specific mixing times and speeds before proceeding as instructed.
Modified Straight Dough Method:
Is used to make rich sweet dough. It ensures an even distribution of the fat and sugar within the dough.
Cream sugar and fat together constantly scraping the sides of bowl till it comes together. Add eggs one at a time until incorporated.
Follow with the dry ingredients.
Then add your liquids.
Mix to a uniform smooth dough. Check formula for specific mixing times and speeds before proceeding as instructed.
Sponge Method:
The dough is mixed in two stages. It gives the yeast more time to develop. The first stage is called by several names: sponge, starter, or pre-ferment. It also adds more flavors to the final product.
Combine part or all of the liquid, all of the yeast, and part of and part of the flour (& sometimes part of the sugar).
Mix into a thick batter or soft dough, let ferment until double in bulk.
Punch down and add the rest of the flour and remaining ingredients.
Mix to a uniform smooth dough. Check formula for specific mixing times and speeds before proceeding as instructed.
