Straight dough is a single mixed process for baking bread. The dough is made from all fresh ingredients, and everything is put together and combined in one dough or batter session. After mixing, most of the remaining fermentation of about 1 hour or longer occurs before the division. This is also called the direct dough method.
Video Straight dough
Formula
The straight dough formula might look like this:
Maps Straight dough
Process
The dough method instantly became popular after the discovery and mass production of bread yeast, as well as the mass production of mixing machines. The straight dough is simpler than sponges and dough, less time and effort, and is considered superior to commercial purposes. The cake expert Julius Emil Wihlfahrt of The Fleischmann Company wrote in 1915:
Prior to 1920, there were two types of basic bread, natural French leaf bread, and Viennese bread sprinkled with cereal press yeast, an early form of bread yeast. After 1920, when the mixing machine became popular among bakers, the village bakers began to make more sponge dough and city bakers more dough straight, both replacing the first occupants. In the 1930s, most straight dough replaced the sponge batter, and the terms "French" and "Viennese" bread were rarely used. Bakers who continue to use old methods are generally not able in America to compete with costs, and with "rare exceptions," are limited to local niche markets.
See also
- Pre-fermentation
- Checkout
Note
Footnote
External links
- The dough is straight at Bakerpedia.
Source of the article : Wikipedia
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