INFORMATION SHEET NO. 3.

PREPARATION AND MIXING OF SPONGE AND STRAIGHT DOUGH

Learning Objectives:

a. Differentiate sponge dough from straight dough method;

b. Prepare variety bread using sponge dough straight dough method;
and
c. Bread production using sponge dough and straight dough method.

INTRODUCTION

The dough formula for sweet dough resembles that of Danish pastry but
off the richer type. Where the desired product typifies that of lean sweet dough,
either a sponge and dough method or a straight dough method can be used.
Creaming method is best suited for richer types.

A richer sweet dough is required, increase the sugar, shortening, non-fat

dry milk, and egg- and vice versa when a less-rich product is desired. Lean or
rich, the flour called for should be fairly strong, a blend of two-thirds hard
wheat flour with one-third cake flour.

kinds of dough

a. Lean dough – is made up of basic ingredients for bread flour, (yeast,

salt, sugar, shortening). This dough is made into good pan de salt, loaf bread,
French bread, and other crispy varieties.

b. Rich dough – contains milk, butter, egg fruit, and other condiments
rolls, coffee cake, ensaymada, and other varieties are made of rich dough.

Methods of Mixing bread dough

1. Straight dough method – mixed all ingredients together at one time

to make the dough. after kneading the dough is set aside for a single
fermentation. Products made from straight dough method are not fine in texture
and cannot be kept for long.
Mixing Method of Yeast-Leavened Bread

1. Dissolve yeast in part of water.

2. Combine dry ingredients and the rest of the water in the mixing bowl. Add
the dissolved yeast and mix at low speed until soft dough is formed.
3. Add shortening or butter.
4. Shift to medium speed and mix to a smooth, developed dough.
5. Knead dough to a smooth surface by hand.

2. Sponge dough method – in this method, there are two mixing and
fermentation periods. (a.) In the first mixing, parts of the ingredients are mixed
and allowed to “bubble” first fermentation. This dough is called “sponge”. The
remaining portions of ingredients are then added to the sponge and mixed into
sifter dough. The dough then undergoes the process of kneading, rolling and
molding. When the dough is elastic, second fermentation is allowed to take
place.

Mixing Method of Yeast-Leavened Bread

1. Combine sponge ingredients. Mix into a soft dough and ferment until
double in volume, about 1 ½ to 2 hours.
2. Combine dough ingredients in a mixing bowl. Mix at low speed until a
soft dough is formed.
3. Add sponge mixture, shift to medium speed and mix to smooth dough.
Rest dough to rise.

3. The NO knead method or no time dough method – is faster because

knead is made from a batter nested of dough. Kneading and shaping are
eliminated. The products, however, are not fine in shape as the kneaded dough.
For successful bread making, it is important to understand some principles in
making good bread.

Advantages of the Sponge Dough Method over the Straight Dough Method

Sponge dough method is preferred because of the following:

a. Baked products produced are softer than those that were done using the
straight dough method;

b. Sponge dough has more tolerance; i.e. in case of delay, the sponge can
wait longer than the straight dough without considerable lost of bread
quality;
c. Bake products have a finer texture; and
d. Baked products retain their shapes better.