Improved mix

Used for baguettes and levain breads, the improved-mix technique often includes autolyse and offers moderate gluten development, minimum oxidation, and is most often used with only one fold. Doughs mixed in an improved-mix style require medium bulk fermentation. Improved mix produces a medium-hydration dough averaging 65 to 72 percent hydration. The end product has a creamy crumb color, an open cell structure, and good volume and flavor.