Short mix

Used for ciabatta, miche, and rustic baguettes, among others, the short or traditional mix is sometimes done on the lowest speed (first speed on a commercial mixer). It offers little gluten development, very little oxidation, and is frequently used in conjunction with a series of folds. Doughs mixed in a short-mix style require long bulk fermentation times, high hydration, and little yeast, and they produce a wet dough averaging 74 percent hydration or greater. The end product has a creamy crumb color, an open cell structure, excellent flavor, and typically less volume than other breads.