Preparation and Mixing of Sponge Dough and Straight

sponge dough and straight dough

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 S traight 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. Dissolve the yeast in part of the water. Combine the fat,sugar , salt, milk solids and flavorings. Mix well, but do not whip. 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