Intensive mix

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.