Straight Dough Method for Yeast Bread (2024)

FAQs

Straight Dough Method for Yeast Bread? ›

Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation rest of about 1 hour or longer occurs before division. It is also called the direct dough method.

No time dough is method that mixing all ingredients together in one operation. And there are 13 steps in making bread with this method. Which make this method different with straight dough method is there's no intermediate proofing.

The straight dough mixing method is the simplest mixing method of all. It consists of only one step. You don't have to think much about this method, combine all ingredients in the mixing bowl and mix.

Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation rest of about 1 hour or longer occurs before division. It is also called the direct dough method.

Document Information. This document outlines the 12 steps in yeast dough production: 1) scaling ingredients, 2) mixing, 3) fermentation, 4) punching, 5) scaling, 6) rounding, 7) benching, 8) makeup and panning, 9) proofing, 10) baking, 11) cooling, and 12) storing.

Poor tolerance of process to schedule changes or line disruptions (dough must be processed immediately after mixing). Usually shorter shelf-life of the finished product (compared to sponge and dough). Perceptible lack of fermentation flavors and aromas.

For most recipes here, I target a final dough temperature between 75°F to 78°F (24 to 25°C). Bacteria and yeasts function optimally at different temperatures: 89°F (32°C) and 80°F (27°C), respectively.

Why put egg wash on bread? ›

The egg-liquid mixture is then brushed over baked goods—like bread or pastries—before going in the oven to help give them a strikingly golden color and an eye-catching gloss after baking. An egg wash can also help seal the edges of filled pastries or hand pies and help any sprinkled sugar adhere to the dough.

There are three mixing methods used for yeast doughs: the straight dough method, the modified straight dough method, and the sponge method.

Plus, they're not going to be in direct contact for long; usually, it's just a few minutes between combining ingredients and mixing your dough. So, while it's theoretically possible for salt to kill yeast, practically speaking it's not a concern; you can let them touch without any negative effects.

You will see many recipes that add a teaspoon of sugar to help the yeast to work faster. Adding up to 5% of sugar will speed up fermentation as it will feed the yeast in the initial stages before enzymes begin to break down the complex sugar molecules in the starches into simple sugars that the yeast can eat.

Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.

The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten, making the final shaping of the dough easier.