2. Modified Straight Dough Method (or Modified Mixing)
3. Sponge Method
1. Straight Dough Method: In its simplest form, the straight dough method consists of only one step: Combine all ingredients in the mixing bowl and mix. Many bakers make good quality products by using this procedure. However, there is the possibility that the yeast may not be evenly distributed in the dough. It is therefore safer to mix the yeast separately with a little of the water.
– Soften the yeast in a little of the water. Ideal temperature is 110 F.
– Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.
– Mix to a smooth, developed dough.
2. Modified Straight Dough Method: For rich sweet doughs, the straight dough method is modified to ensure even distribution of fat and sugar.
– Soften the yeast in part of the liquid, using a separate container.
– Combine the fat, sugar, salt and flavorings and mix until well combined, but do not whip until light.
– Add the eggs gradually, as fast as they are absorbed.
– Add the liquid and mix briefly.
– Add the flour and yeast. Mix to a smooth dough.
3. Spong Method: Which allows yeast to speedily and fully ferment and activate with part of the flour and water in the recipe and later incorporated with the remainder of the ingredients. Some baker’s feel this method offers a better texture, rise and taste for very rich or heavy yeast dough recipes compared to the Straight Dough Method. Sponge doughs are prepared in two stages. This procedure gives the yeast action a head start.
– Combine the liquid, the yeast, and part of the flour (and sometimes part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
– Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.