Popular Dough Styles Methods of mixing dough, in bakery settings. If you analyze your home recipes procedure, you may notice most of your home bread or pastry recipes might mirror:" sponge & dough" or " straight dough" methods.
*Sponge & Dough Method
Very widely made.
--->Basic Formulation / Procedure:
- Mix half of the flour, yeast , malt , water @ <72°f> = sponge.
- Let it rise 3½ hours --- shake it, if it is done it will drop away from the sides.
- Remove sponge from your container, add to mixer with remaining flour, salt etc.
- Mix until gluten is developed.
- Better Flavor
- Flexible --- In sponge stage you can leave sitting on the bench.
- Better (tighter) crumb
*Straight Dough Method
- 1 mix
- 1 fermentation
- Uses less electricity
- Easier on equipment
- Less Labor
No fermentation. Additives cause "rise" activating Enzymes that normally developed during fermentation.
Basic Formulation / Procedure:
- Mix ingredients. Warm up the dough (i.e via mixing friction)
- Add more yeast
- Add Fructose (yeast can eat this faster)
- No Rounding --- Scale & put into pans to bake
- Flavor IS compromised (from lack of fermentation)
- Bad shelf life (unless you add additives)
- No flexibility --- from mixer to oven (reminds me of "from zero to sixty")