Yeast Dough Preparation

The production of quality yeast breads and rolls requires good technique, patience, and creativity. To produce a good yeast product, you will need to learn dough mixing methods.

The steps involved in making yeast breads vary depending on the type of dough that is used and the item that is being produced. However, the same general stages apply to all yeast dough products:

1. Scaling ingredients

2. Mixing and kneading

3. Fermentation

4. Dividing dough

5. Rounding dough

6. Bench rest

7. Shaping dough

8. Panning dough

9. Final proofing

10. Baking dough

11. Cooling dough

12. Packaging dough

Keep these quality guidelines in mind:

• Maintain personal cleanliness at all times.

• Keep utensils, materials, and machinery clean and in good working order.

• Use the best quality ingredients.

• Read all formulas carefully and measure ingredients properly.

• Maintain the appropriate environmental temperatures.

• Regulate dough temperatures.

• Serve only freshly baked and properly stored yeast products.

Mixing Methods

There are three basic methods of mixing yeast dough ingredients: the straight-dough method, the modified straight-dough method, and the sponge method. Each of these methods gives its own characteristics to the finished product. Each method also affects the activity of the yeast and the formation of the gluten.

Straight-Dough Method

You will use the straight-dough method to mix the ingredients for most basic breads. The straight-dough method calls for mixing all the ingredients together in a single step. Ingredients may be mixed by hand or with a bench mixer. The straight-dough method is the method by which nearly all the bread in the world is made.

In doughs mixed by the straight-dough method, the yeast begins acting on all the ingredients immediately. As you continue mixing or working the dough, the gluten develops.

Modified Straight-Dough Method

The modified straight-dough method breaks the straight-dough method into steps. These steps allow for a more even distribution of sugars and fats throughout the dough. This modification is commonly used to prepare rich doughs.

Sponge Method

Some yeast products, such as crusty hearth breads or sweeter doughs, benefit from the sponge method. The sponge method allows the yeast to develop separately before it is mixed with the other ingredients. The sponge method mixes the dough in two stages to give yeast extra time to leaven the bread. This method results in a more intense flavor and a lighter, airy texture. The sponge method makes a very soft, moist, and absorbent dough.

Preferment One modification of the sponge method is sometimes called the preferment method. Preferment is the process of removing a portion of the dough. It is kept dormant for 8 to 24 hours and then added to the next day's bread products. This method enhances the fermentation, color, and taste of the final baked products.

is the main benefit of using the sponge method?

Continue reading here: The Modified Straight Dough Method

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