Direct Fermentation

The Simplest and Fastest method for producing a lean dough is direct fermentation: Commercially produced yeast is combined with flour, water, and salt and mixed until the dough is supple and elastic, with well-developed gluten.

Flour, as a main component, provides the structure and crumb in breads through the action of the proteins and starches it contains. The amount of water or other liquids also has an impact on the finished loaf. Liquid works to promote the formation of an open crumb and increasing it will change the structure of the bread.