Yeast Bread Mixing Methods

Yeast Bread

Mixing Methods

Straight Dough Method is a one step mixing method in which all the dry ingredients such as flour, sugar, salt and yeast are mixed, and then wet ingredients such water and eggs are added. All the ingredients are then mixed straight to dough. It is the easiest of all yeast bread mixing methods.

Sponge and dough is a two-step bread mixing process. The first step in this method is making the sponge which consists of a certain amount of flour, yeast and water. This mixture is allowed to ferment. The second step is adding the sponge to the rest of the ingredients to form the final dough.

Old Dough Leavening aka Mother Dough or Preferments is exactly what it sounds like, a piece dough from a previous batch of dough is held back and used to help leaven the new loaf. This type of leavening with give more complex flavors because the old dough has been developing stronger fermenting flavors.

Sourdough (Preferment) is a “natural leavener” it is made from naturally occurring yeast and bacteria in flour. Sourdough is made from a sourdough starter (water and flour), salt and flour. Sourdough has a mild sour taste that is not present in most other breads.

Recipe for Sourdough Starter:

http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337

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