BREAD-MAKING METHODS

There are 5 methods of bread-making--------

1. Straight dough method.

2. No-time dough method
3. Delayed salt method.
4. Sponge and dough method.
5. Ferment and dough method.

Straight dough method--------

In this method all the ingredients are mixed together, and the
dough is fermented for a predetermined time.
The fermentation time depends on the strength of the flour,
strong flours require longer fermentation time to mature
adequately.
Flours which require 2 -3 hours for maturing should be used for
making bread by straight method.Flours that take very long for
maturing should notbe used for straight dough methods
because during prolonged fermentation it is diffcult to control
the temperatureof the dough and rise in temperature causes
acid taste and flavour in bread.

No-time dough method---------

In this method dough is not fermented in the ususal manner. It

is allowed to ferment for a short period so the twin function of
fermentation ie. production of gas and conditioning of gluten
are achieved to some extent by increasing the amount of yeast
.
and by making the dough a little slack and warm.
It is possible to get a good product using this method, but the
product has poor keeping quality and lacks aroma.Due to short
fermentation time, the gluten and starch are not conditioned to
hold moisture and there is no flavour because flavour
producing bi- products of fermentation are absent.As there is
increased quantity of yeast present, the bread may have a
strong yeast flavour.

Delayed -salt method--------------

This is a slight variation of the straight method, where all the

ingredients are mixed except salt and fat.As salt has a
controlling action on the yeast function, the speed of
fermentation of a saltless dough will be faster and a reduction
in the fermentation time is affected.The salt is added at the
knock-back stage.The method of adding salt depends on the
convenience of individual bakers.
It may be sifted on the dry dough or it is creamed with fat and
incorporated into the dough.

er way is chosen ,only 3/4 mixing is done [of the actual mixing
time] and 1/4th is done after salt is added.
This method is suitable for strong flours if straight dough
method is used.

Sponge and dough method------------

This method is normally used for strong flours.Sponge doughs

are prepared in 2 stages. This procedure give yeast action a
head start.
The 1st stage is called a sponge, a yeast starter or a yeast
ferment.All mean the same thing.
In this method, a part of flour, proportionate amount of
water,all the yeast and yeast food are mixed together.Mixing
operation are carriedout to incorporate all the ingredients
evenly. The sponge is fermented for a pre determined
time,which on the quality of flour,and the amount of flour in
the sponge.
The sponge is then physically tested, by either taking a piece of
sponge and try to break it with both hands,.if the piece breaks
with a clean fracture then the sponge is ready for mixing If the
sponge stretches and breaks unevenly, then some more
fermentation time is needed.
Tear the sponge apart with both hands and examine the web
structure, if the web structure is very fine then the sponge is
ready.
An adequately fermented doughfeels dry to touch without any
stickiness present.
When the sponge is ready,it should be broken down properly
with the formula water, and mixed with the remaining flour,
sugar , salt and fat.After the dough is mixed ,it is rested for
30-40 minutes.Pre-conditioning of the gluten [during the
sponge stage ] hastens the conditioing process.
For the sake of identification and convenience, a sponge is
indicated as 60/40 or 70/30, where the first number indicates
the percentage of flour used in the sponge.

Ferment and Dough Method----------------

This a variation of the sponge and dough method. Rich doughs

which contain milk, eggs, substantial amounts of fat and sugar,
have a retarding effect on yeast activity. If all the formula
yeast,part of the flour. yeast food and sufficient water is mixed
together, the yeast get initially an environment which is
conducive to vigorous activity and it is in a fit condition to take
on the extra load of fermentation in the presence of milk, egg
etc.
When the ferment is ready, it is mixed into the dough, along
with the remaining ingredients, along with the remaining
ingredients and allowed to ferment [second stage]. This
method is used in making enriched breads, buns, danish pastry
etc.