Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Used for white pan loaves, bagels, pretzels, and commercial breads, the intensive mix offers full gluten development and greater oxidation than the short mix. Doughs mixed in an intensive-mix style require short bulk fermentation, lots of yeast, and low hydration, so they can be considered “no-time” doughs. Intensive mix produces a stiff dough averaging 62 percent hydration or less. The end product has a white crumb color, a tight or fine crumb, and greater volume than other breads, but imparts a poor flavor.