Fermentation Method for Our Bread Recipes

Our bread recipes use three basic doughs—straight doughs, poolishes, and naturally leavened doughs—and each has its own fermentation style.

Straight doughs are yeasted doughs in which commercial yeast is added in the initial mixing of the dough. The quantity of yeast is relatively high compared to the other doughs we make, and the fermentation times are relatively short, three to five hours from the start to the oven. For this sort of dough, all the information you need is in the recipe. Often doughs made this way are very enriched with lots of flavor from fat and other ingredients like dried fruit. They may have a sweetener in them as well. Examples of recipes made with straight doughs are the Challah and Stollen.