What is Straight Dough?
Straight dough is a widely used method among all the breadmaking methods. Based on differences in fermentation time, the straight-dough method can further be divided into two types:
- Straight dough
- No-time dough.
Straight-dough method involves just one step mixing, all the dry ingredients such as flour, sugar, and yeast (dried or a water brew) are first put into the mixing bowl and mixed at low speed, and then the wet ingredients such as water, ice and egg are added.
After all the ingredients are evenly mixed, the mixing speed is changed to medium level until the dough reaches full development. The dough temperature after mixing is between 26 and 28 ℃ (79-82 °F). Straight-dough method is primarily used in smaller retail-scale bakeries and sometimes in larger commercial bakeries for short production runs of specialty products.
In large commercial settings, no-time dough requires high-speed mixers, and the mixing level of the dough can slightly exceed that of the completion stage in order to soften the gluten and shorten the fermentation time. The temperature of the no-time dough is between 28 and 29 ℃ (82-84°F), higher than straight dough.
Large scale commercial operations that use the no-time dough can sometimes use pre-ferment, liquid brew or flour brew, to jump start the fermentation and to temper the water (that helps reduce dough mixing temperatures).