TYPES OF DOUGH-MAKING PROCESSES

STRAIGHT DOUGH
In the typical small retail shop, most breads are mixed by the straight dough
method—that is, all ingredients are mixed in one operation. The dough is then given a bulk fermentation time (that is, until
molding and proofing) of 1 to 21⁄2 hours. This is called a short-fermentation
straight dough.
A no-time dough is made with a large quantity of yeast, taken from the
mixer at a higher temperature (up to 90°F/32°C) and given only a few minutes’
rest before being scaled and made up. It is also given a shorter proof.
This process should be used only in emergencies because the final product
does not have a good texture and flavor.
Long-fermentation doughs are fermented for 5 or 6 hours or longer,
sometimes overnight, at a temperature of 75°F (24°C) or lower.The advantage
of this method is that the long, slow fermentation greatly enhances the flavor
of the product.Some of the best European breads are made this way. The major
disadvantage—besides being harder on the work schedule—is that the
fermentation is harder to control because of fluctuations in temperature and
other factors. Doughs often become overfermented.Therefore, this process is
used much less today than in the past.
To avoid the problems of a long-fermentation straight dough but achieve
the flavor created by a long fermentation, one can use the sponge method.
Sponge Processes
The sponge process involves a two-stage mixing method. First, a sponge is made of water, flour, and yeast and allowed to
ferment.Then the dough is made by mixing in the remaining ingredients.The
finished dough may be given a short fermentation, or, if the sponge has had a
long fermentation, it may be scaled immediately, like a no-time dough.
Advantages of the Sponge Method
• Shorter fermentation time for the finished dough.
• Scheduling flexibility. Sponges can usually be held longer than finished
dough.
• Increased flavor, developed by the long fermentation of the sponge.
• Stronger fermentation of rich doughs. High sugar and fat content inhibits
yeast growth.When the sponge method is used, most of the fermentation
is completed before the fat and sugar are incorporated.
• Less yeast is needed, because it multiplies greatly during the sponge
fermentation.