Advertisement
Basic Methods Making Leavened Bread Dough
Appears in
There are two primary methods of making bread; the straight-dough, or direct-mix, method and the pre-ferment method. Within the pre-ferment method, there are four different types of doughs: sponge, old dough (or pâte fermentée), poolish, and sourdough (also called liquid levain). Each style of pre-ferment is used to create a particular type of bread with different crumb structure and flavor.
A bread composed of just flour, water, and yeast is known as a “lean” dough. Once other ingredients are added to this base, it becomes a “rich” dough. The addition of sugar and fat affects the crust, color, crumb, and taste of the baked bread. This will also alter the oven temperature required, as well as the baking time.
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title