Straight dough method
In its simplest form, the straight dough method, also called the direct dough method, consists of only one step: combine all ingredients in the mixing bowl and mix. With fresh yeast, many bakers make good-quality products using this procedure. However, the yeast may not be evenly distributed in the dough. It is, therefore, safer to mix the yeast separately with a little of the water.
If active dry yeast is used, it is essential to mix the yeast with water before incorporating it in the dough. Instant dry yeast, on the other hand, need not be blended with water before use because it is moistened and becomes active in the dough so quickly. The usual method for incorporating instant dry yeast is to mix it in dry form with the flour.
If active dry yeast is used, it is essential to mix the yeast with water before incorporating it in the dough. Instant dry yeast, on the other hand, need not be blended with water before use because it is moistened and becomes active in the dough so quickly. The usual method for incorporating instant dry yeast is to mix it in dry form with the flour.
Step 1
Fresh yeast: Mix with about 2 times its weight in water, or more.
Step 2
Combine all ingredients in the mixing bowl.
Mix to a smooth developed dough.
Fresh yeast: Mix with about 2 times its weight in water, or more.
- ideal water temperature: 100F or 38C
- ideal water temperature: 105F or 40C
Step 2
Combine all ingredients in the mixing bowl.
Mix to a smooth developed dough.