What is the difference between straight modified and sponge dough method?

Preparation and Mixing of Sponge Dough and Straight sponge dough and straight dough

VaradKadre1 1 month ago

SATHISHKUMAR K G 3 months ago

AbdelwadoodSaad 9 months ago

NuzhatTabassum9 1 year ago

Lady May Mamenta 1 year ago

VaradKadre1 1 month ago VaradKadre1

SATHISHKUMAR K G 3 months ago SATHISHKUMAR K G

AbdelwadoodSaad 9 months ago AbdelwadoodSaad

NuzhatTabassum9 1 year ago NuzhatTabassum9

Lady May Mamenta 1 year ago Lady May Mamenta

Preparation and Mixing of Sponge Dough and Straight

1. Preparation and Mixing of Sponge Dough and Straight Dough
2. 3 Basic Methods of Mixing Bread Dough 1. Straight dough method 2. Modified straight dough method 3. Sponge dough method
3. Straight Dough Method It is also called the direct dough method. All ingredients are mixed together at one time, after kneading the dough is set aside to rise. Straight dough is a single-mix process of making bread.
4. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation rest of about 1 hour or longer occurs before division.
5. Straight-dough method involves just one step mixing, all the dry ingredients such as flour, sugar, and yeast [dried or a water brew] are first put into the mixing bowl and mixed at low speed, and then the wet ingredients such as water, ice and egg are added.
6. Modified Straight Dough Method The modified straight-dough method breaks the straight-dough method into steps. The steps allow for a more even distribution of sugars and fats throughout the dough. This modification is commonly used when preparing rich doughs.
7. 1.Dissolve the yeast in part of the water. 2.Combine the fat,sugar, salt, milk solids and flavorings. 3.Mix well, but do not whip. 4.Add eggs one at a time as they are absorbed into the mixture.
8. 5. Add the rest of the liquids and mix briefly. 6. Add the flour and the dissolved yeast last. 7. Mix until a smooth dough forms.
9. Sponge Dough Method Two mixing stages, part of ingredients are mixed and allowed to bubble. The remaining ingredients are added to the sponge and mixed into the sifter dough then under goes to the process of kneading, rolling and molding.
10. The sponge and dough method is a two- step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula.
11. In the first stage, a certain amount of flour [around 50%- 70% of the total dough flour], water, and yeast are mixed and fermented for a period of time [2.5-4.5 hours] to produce a sponge In the second stage, the sponge is added to the other remaining ingredients to form a final dough. The final dough can be processed by a rapid processing method, immediately sized and shaped, or sometimes is given a short period of bulk fermentation time.
12. Advantages and Disadvantages of Straight Dough Method and Sponge Dough Method
13. Advantages of Straight Dough Method - the process is short - good quality bread with a fine structure - easy planning - less space required - less bowls needed
14. Disadvantages of Straight Dough Method - labour intensive - skilled bakers needed - intermediate prover required - temperature and humidity control in provers - less tolerance
15. Advantages of Sponge Dough Method - more tolerance during processing - a weaker, cheaper flour can be used - less yeast is required - long sponge fermentation and short processing time - fermentation in a bowl is very easy - a well developed gluten - a good taste
16. Disadvantages of Sponge Dough Method - more bowls for the sponges are necessary - more space is needed for storage - difficult planning
17. Bread Troubleshooting Guide
18. Possible Causes Old Dough Improper Mixing Lack of Moisture in Proofer Improper Moulding Moulder Rollers in Poor Condition Humidity Too High in Proofer Proofer Temperature Too High
19. Possible causes Overmixing Moisture in Bottom of Pans Use of Hot Pans Proofer Humidity Too High Underscaling
20. Possible Causes Insufficient Yeast Old Dough Insufficient Intermediate Proof Underproofing Improper Mixing Oven Too Hot
21. Possible Causes Overproofing Cool Oven Improper Moulding Overscaling
22. Possible Causes Improper Moulding Old Dough Sticky Dough Dough Too Stiff Dirty Moulder. Improper Feeding of Moulder
23. Possible Causes Cool oven Lack of Moisture in Proofer Overbaking Underscaling
24. Possible Causes Excess Shredding/Capping Dough Too Stiff Young dough Underproof Improper Panning
25. Possible Causes Improper Moulding Improper Panning Rough Handling Overscaling Overproofing
26. Possible Causes Overmixing Very Soft Dough Proofer Humidity Too High Young Dough
27. Possible Causes Overmixing Improper Moulding Underproofing Oven Too Hot
28. Possible Causes Oven too Hot Overbaking Too Much Sugar
29. Possible Causes Old Dough Cool Oven Underbaking
30. Possible Causes Underbaking Pans Too Close Together Pans Greased Too Heavily
31. Possible Causes Underbaking Bread Too Warm for Slicing Slicer Blades Dull/Guides Not Set Properly
32. Possible Causes Young Dough Improper Mixing Proofer Humidity Too High Rough Handling at/in Oven Improper Moulding Very Soft Dough
33. Possible Causes Bread Wrapped Too Hot Product Contact with Unsanitary Equipment Contaminated Wrappers Racks/Tools Contaminated with Mold Bread Exposed to Dust
34. Thank You Very Much!!! Prepared By: Princess Diana Mae Veluz Orpilla