Preparation and Mixing of Sponge Dough and Straight Dough

3 Basic Methods of Mixing Bread Dough

1. Straight dough method2. Modified straight dough method3. Sponge dough method

Straight Dough MethodIt 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.

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.

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.

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.

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.

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.

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.

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.

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.

Advantages and Disadvantages of Straight Dough

Method and Sponge Dough Method

Advantages of Straight Dough Method

-          the process is short-          good quality bread with a fine structure-          easy planning-          less space required-          less bowls needed

Disadvantages of Straight Dough Method

-  labour intensive-          skilled bakers needed-          intermediate prover required-          temperature and humidity control in provers-          less tolerance

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

Disadvantages of Sponge Dough Method

- more bowls for the sponges are necessary-          more space is needed for storage-          difficult planning

Bread Troubleshooting

Guide

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

Possible causes

•Overmixing •Moisture in Bottom of Pans•Use of Hot Pans • Proofer Humidity Too High •Underscaling

Possible Causes• Insufficient Yeast•Old Dough • Insufficient Intermediate Proof•Underproofing • Improper Mixing •Oven Too Hot

Possible Causes

•Overproofing •Cool Oven •Improper Moulding •Overscaling

Possible Causes• Improper Moulding• Old Dough • Sticky Dough • Dough Too Stiff• Dirty Moulder. • Improper Feeding of Moulder

Possible Causes

•Cool oven•Lack of Moisture in Proofer•Overbaking•Underscaling

Possible Causes Excess Shredding/Capping

•Dough Too Stiff•Young dough •Underproof•Improper Panning

Possible Causes

• Improper Moulding• Improper Panning•Rough Handling•Overscaling•Overproofing

Possible Causes

•Overmixing•Very Soft Dough•Proofer Humidity Too High•Young Dough

Possible Causes

•Overmixing•Improper Moulding•Underproofing•Oven Too Hot

Possible Causes

•Oven too Hot •Overbaking•Too Much Sugar

Possible Causes

•Old Dough•Cool Oven•Underbaking

Possible Causes

•Underbaking•Pans Too Close Together•Pans Greased Too Heavily

Possible Causes

•Underbaking•Bread Too Warm for Slicing•Slicer Blades Dull/Guides Not Set Properly

Possible Causes• Young Dough • Improper Mixing • Proofer Humidity Too High •Rough Handling at/in Oven • Improper Moulding• Very Soft Dough

Possible Causes

• Bread Wrapped Too Hot • Product Contact with

Unsanitary Equipment • Contaminated Wrappers • Racks/Tools Contaminated

with Mold • Bread Exposed to Dust

Thank You Very Much!!!

Prepared By: Princess Diana Mae Veluz Orpilla