Bread Straight Dough and Sponge and Dough

Bread Straight Dough and Sponge and Dough

Question Answer
What is the straight dough process? A single stage mixing process where fermentation time is allowed before makeup
What four ingredients are considered essential for making bread and rolls? Flour, Water, Yeast, Salt
What is the range on mixing time for a conventional straight dough? 15-25
Dough temperature after mixing should be ? 76-82
Fermentation time for most straight doughs is within what range? 1-3
How is proper fermentation on a straight dough judged? By using the finger indention test
What is it meant by the term "punching the dough"? Knocking down the fermented dough and folding the sides into the center
What type of handling problems are encountered in make up, if the straight dough is over fermented? Excess gassing "bucky" difficult in scaling and make up
Describe a finished loaf made from an over fermented straight dough Excess volume, wild break and shred, light crust color, rounded edges, open grain
Some advantages of straight dough system compared to a sponge and dough reduced processing time, reduced floor space, equipment and labor, good mixing tolerance
Disadvantages of Straight Dough process poor fermentation tolerance, slightly higher ingredient cost, no chance to correct mistakes
What is a fast or emergency straight dough? a straight dough made made with necessary adjustments to compensate for a shortened fermentation time
What is a remixed straight dough? A straight dough that is given a second mixing to improve extensibility and or to correct problems
What is a no time straight dough? A straight dough using dough conditioners with little or no fermentation time given
How can an over fermented straight dough be corrected to give improved dough handling? More mixing improves extensibility other adjustments may include increased sugar, lower dough temps, and or 10-20% add on all ingredients.
What is the "sponge and dough process" A two step mixing and fermentation process. The first step is sponge mixing and the second is dough mixing
What ingredients are required for a sponge Flour, water, and yeast
Why are dough strengtheners and crumb softeners sometimes added to the sponge? To improve dispersibility with two mixings and to properly hydrate
Why do bakers sometime add fat to the sponge? To reduce crusting of sponge surface, release from trough
How does yeast obtain its food in the sponge? From naturally occurring sugars in the flour (small amount) and from amylase enzymes braking down starches into sugars
Does a sponge need to be punched like a straight dough? no
Why does a sponge not need to be punched like a straight dough? A sponge is remixed on the dough side, and accomplishes the same thing as punching

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