Straight Dough

In the typical small retail shop, most breads are mixed by the straight dough method—that is, all ingredients are mixed in one operation. The dough is then given a bulk fermentation time (that is, until molding and proofing) of 1 to 2½ hours. This is called a short-fermentation straight dough.

A no-time dough is made with a large quantity of yeast, preferably instant dry yeast, taken from the mixer at a higher temperature (up to 90°F/32°C) and given only a few minutes’ rest before being scaled and made up. It is also given a shorter proof. This process should be used only in emergencies because the final product does not have a good texture and flavor.