dough mixing methods

Plastic grocery bags are my favorite. I use this method because it confines the mess and permits making bread in less than ideal places. Q Add the rest of the liquids and mix briefly. Cover the dough and let it rise until the volume is double in size. Mix well, but do not whip. 2. Often it gets very stiff and needs to rest for a few minutes to relax. It is the method by which nearly all bread in the world is made. Please take a few minutes to read this section and begin to learn what the dough should feel like and how to get it feeling like it is well developed. Understanding what happens during the mixing / kneading process helps to determine if you are on the right track. Spread the dough onto a well-floured parchment lined sheetpan, and retard for 30 minutes. You can always come back to using some appliance to mix and knead your dough. Stretch it again while simultaneously folding it over with your thumbs, make another quarter turn, and give it yet another smack with the smooth side down.Do this about 10 times, and you’ll have a well developed dough. A large bowl is often used for the "well method" rather than a flat work surface because it is easier to manage the ingredients when … Stretching and Folding Illustrated: Here is the Stretch and Fold method illustrated by Mebake (Khalid). Instead of using hands, a plastic dough scraper is used. Add eggs one at a time, as they are absorbed into the mixture. The dough’s first rise (in the bowl) is definitely sluggish (though apparent). Alternative video: If you are just a little adventurous, Check out this excellent video, provided by Mark Sinclair of The Back Home Bakery. In the first stage, the mixture, called the sponge, usually contains one-half to three-fourths of the flour, all of the yeast, yeast foods, and malt, and enough water to make a stiff dough. There are a number of ways to develop dough. After scaling, i.e., the weighing out of ingredients, mixing is the next step in a bakery manufacturing process. Twaddle. “Blending”) Method. There’s no question that laminating seems more like a technique than a “mixing” method, though when you consider that one of the chief aims of mixing is to incorporate fat it all starts to make a little more sense. While this works reasonably well, and other methods are described below, you will learn more quickly how the dough should feel in the different stages of development if you use the tools god gives us, our hands. Content posted by community members is their own. Once the dough has doubled in volume you are ready for the next step, Shaping. For indeed, instead of spending time and effort to create the conditions most likely to produce gas […], The last stop on our tour of the Big Five Mixing Methods is what is known as the Straight Dough Method. This is the part of baking that is intimidating to many new bakers, and it doesn't need to be. If the dough is ready, you should be able to stretch it thin enough so that it becomes translucent. The neat thing about the whipping method is that it gives lie to the myth that egg foams can only be created with whites. The sharper grains will cut the gluten strands and allow the CO2 gas to escape. Essentially, the whipping method is how European bakers create very light cake layers in the absence of chemical leaveners. Before kitchens and mechanical mixers and tables there were dough troughs and all of the mixing and kneading was done there. There is no wrong way to knead bread but some ways are much better than others. With one hand on either side of the dough and your thumbs underneath, stretch the dough parallel to your body while simultaneously folding it in half along its length with your thumbs. I urge you to watch this video and learn to do this maneuver with the dough. Mixing method: Yeast is added to the dough, and under certain conditions of temperature and humidity, the yeast is allowed to multiply and produce gas, which promotes the expansion of the dough. DOUGH: Mix the first 10 ingredients together - "Straight Dough Mixing Method". A link to this procedure is provided below. The short answer is: texture. Basic Mixing Methods for Cakes, Cookies, Biscuits, Pie Crust, etc. An alternative method: that  keeps the dough in the bowl and all of the kneading is done there. And if you’ve ever tried making your own bread before, you’ll be familiar with it. This and all of Marks videos are excellent training aids. While using this method, there is a possibility that the yeast doesn't get evenly distributed in the dough. One needs to add the baking soda and baking powder. indirect bread dough (sponge) mixing method Bread recipes made from them are also known as Artisan, hearth, sourdough, European-style, ethnic, natural or rustic breads. The last stop on our tour of the Big Five Mixing Methods is what is known as the Straight Dough Method. Continue reading here: Stages of Making Yeast Dough Bread dough mixing requires a method by which the products are homogeneously mixed and hydrated, resulting in a well-developed gluten network [4,6, 10, 11,12]. Rather it’s the opposite of a method. Cover and wait 30 minutes to 1 hour. Dough #1 (50°F water), after first and second rise. The main features in dough mixing are: a) the preparation before mixing, ensuring that all the ingredients for the mix is dispensed in the correct quantities b) the sequence of dispensing the ingredients into the mixer c) the ingredient water content 15. I Combine the fat, sugar, salt, milk solids, and flavorings in the mixer. Effectively you’re “rolling” butter into a flour-and-water dough. When the mixture is mostly a shaggy mass and looks like most of the dry flour is combined into the mass, you can stop, clean your hands over the bowl and cover the bowl with a plastic bag or a damp towel or plastic wrap. And if you’ve ever tried making your own bread before, you’ll be familiar with it. The best way to show you or tell you how to accomplish this is with a video. Sponge Method. Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. -Fresh yeast must be mixed with about 2 times it's weight in water with an ideal temperature of 100°F. Mark demonstrates folding in the bowl using a plastic scraper over a period of time to develop strength in the dough. Anywhere from 12 to 18 hours later, give the dough one stretch and fold, shape as necessary, and then let it rise a couple of hours until it’s ready to bake. As noted the dough will let you know when you have done enough.  This stretches the original surface a million times the size it was at the start and assures a complete blending of the ingredients. After an hour in the pan, the loaf is ready to bake. One way to test dough development is to tear off a small chunk and then gently stretch it. The sponge-and-dough mixing method consists of two distinct stages. Combine the liquid (wet) ingredients in another bowl. This is set to rise until bubbly and the rest of the ingredients are added later, then the mixture is kneaded again. Relax 15 minutes. Cover and wait about 15 to 20 minutes – this way, you’ll let the water do most of your work for you (if you don’t have time for this step, feel free to skip it – you may have knead just a little more, though). You need a lot of eggs — plus plenty of sugar, which helps create a thick syrup that keeps the egg foam from collapsing. It’s one of the simpler of the Big Five mixing methods, something every baker should know. › In the next step, one should cut the fat to reduce gluten development in the dough. Fold it up back on itself, give the dough a quarter turn, and repeat.Knead for about 4-5 minutes, and then cover it. Dough mixing is the mechanical blending of dry and liquid ingredients of a formula to form a dough or batter. Finish by rounding and putting tension on the outer skin of the dough and forming a ball. The results show good univariate correlations between all mixing methods for water absorption (WA), with the dL 120 rpm method giving the closest correlation to the 63 rpm method (Table 3). One of the simplest methods for mixing ingredients to make dough or batter for bread is by stirring the ingredients together in a bowl. Mixing: Start by gathering all of the needed ingredients for the recipe. Your well developed dough will trap those CO2 bubbles and form pockets that will become the air pockets in the bread, making it lighter. Q Add the flour and the yeast last. The “blitz” method is simply shorthand for putting everything in the mixer bowl at once and turning on the machine. Learning to use a plastic scraper to handle dough in the mixing bowl, as described below, is a big help. And it takes hardly active time at all – just a few minutes total. In mixing, two or more ingredients are evenly dispersed in one another until they become one product. A greater volume, soft and white crumb is produced by sponge method. If the creaming method is the “go-to” method for most layer cakes, why employ something as odd and suspicious as the one bowl method? Straight Dough Method: In its simplest form, the straight dough method consists of only one step: Combine all ingredients in the mixing bowl and mix. There are many video clips that show similar techniques but this one I like the best. You can use your fingers, (yes it will be a mess but it is supposed to be) or a spoon to accomplish this first mixing. After the rest, the remaining ingredients are added and kneading begins. Once the dough is well developed, smooth and rounded, lightly oil the now clean mixing bowl with a few drops of oil on your fingers (or lightly spray regular cooking oil into the bowl) and place the dough into the bowl, seams down and roll the ball around to coat all the surfaces. Bertinet is making a sweet dough with eggs and sugar but the method works on any kind of dough or bread type. Knead the dough until it is smooth and elastic. Fold the dough like a letter, give it a quarter turn, and then stretch and fold once again. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. WATER TEMPERATURE AND MIXING DOUGH By altering the temperature of the water used in the initial bread dough, you can lengthen or shorten your proofing time to suit your schedule. This easy to do technique is employed by many members here and allows the baker the opportunity to develop the gluten in a bowl during fermentation with little effort and no mess. In a large bowl, add all of the dry ingredients first and stir or mix them together well. Richard Bertinet has produced an excellent video with Gourmet Magazine that shows the mixing technique above, and the slap and fold kneading technique that many of us now use in some form or another. Just to clarify. If you are making a basic French style bread that uses just the basic four ingredients (flour, water, salt and yeast), measure or better, weigh each item carefully ahead of time and have it in front of you ready to use. Let it rest about 5 minutes, and then knead once again for 1-2 minutes. This simple pause allows for some rather magical changes to occur in your bread dough. Sponge dough method is a method of mixing dough that involves mixing part of the liquid, flour, and all of the yeast to make a soft mixture. Really, smack it down. Mix on low speed for " 3 minutes" until a smooth loose dough is formed - do not overwork the dough! Disadvantage: 1. See what I mean about it being a “non-method”? This means that Instant Dry Yeast and salt are added to the flour and any other dry ingredients you may be using with your recipe. He has artfully depicted the process of keeping the dough in the bowl while developing the gluten and incorporating air into the dough. Understand these mixing methods, and your baking experiences will be much more relaxed, I guarantee. No knead bread: For bread mixes that use very little leavening and are fairly wet, time provides the development.Simply mix everything up until hydrated, cover and go to sleep. Once you understand these two methods, you will quickly recognize the method in any recipe and instantly know what you must do to mix the batter or dough properly. A Stretch and Fold will often work as well, done during the primary ferment. We need to develop these things into something more, a smooth dough. DDT, friction, gluten development, under- and over mixing…there’s a lot going on when your hands or hooks get to grips with your dough. During the primary ferment, the dough will expand in volume as the yeast begins to eat the sugars in the flour and create Carbon Dioxide. Place it back in the bowl and cover.Repeat this folding process twice more with 20-30 minutes in between each one. The Fresh Loaf is not responsible for community member content. When you come back to the mix, it won't feel anything like it did after first mixing. A quick note about the video. Straight Dough Mixing Method for (Fresh or Active Dry Yeast) 1. It consists of only one step. The muffin method is a less technical method of mixing ingredients. This technically isn’t even a method. The key difference is that the fat, which is almost always a solid fat, is rubbed into the […], No it’s not some odd, pastry-based form of birth control. Advantages: Sponge and dough method: 1. For the first fold, the dough will still be pretty shaggy, so only go as far as you can without ripping. It is the method by which nearly all bread in the world is made. Egg whites plus sugar are a rarity in the whipping method universe because, well, then you’d have a meringue, would you not? This is called the “windowpane” test.Stretch and Fold: This method adds about an hour to the rise of an ordinary yeasted loaf, but when you’re working with sourdoughs or yeasted breads that have a long rise anyway, it doesn’t make that much difference. You don't have to think much about this method, combine all ingredients in the mixing bowl and mix. More information and a video may be found here: http://www.sourdoughhome.com/stretchandfold.html. While commercial bakeries don't have the time to hand mix and shape thousands of loaves daily, much of what is wrong with commercial bread starts here in the first phase of bread making. This site is powered by Drupal. Typically, the Creaming Method involves beating a quantity of butter with a near equivalent quantity […], The biscuit method is probably the simplest of all the Big Five mixing techniques. 3. 2. But I made reference to it in the gâteau battu series I did (which seemed to go on for months). In the mixing bowl that is to be used for mixing the dough, soften the fresh yeast or active dry yeast in a little of the water. A straight dough method requires more mixing than a sponge and dough method or gluten must be worked for more elasticity. The cookie method is the fancy (or not so fancy depending on how you look at it) way that professional chefs say “how to mix your cookies right”. It is simply a way to thoroughly combine the final dough mix and get it off to a good start with the bulk ferment. You could make bread in a dough trough and bake it on a hot flat stone on an open fire. Many of us started baking by using a bread machine or a Kitchen Aid stand mixer to mix and knead the dough. Really!Mix the ingredients with a spoon until hydrated. You can easily produce wonderful bread in the manner of our ancestors. Mixing with warmer water will speed up the activity of the yeast … “Quick” a.k.a. Wood, Stainless Steel, Plastic, any kind of spoon or bowl will do fine. Of all the various mixing methods out there, the Egg Foam Method has the virtue of being the most direct, the simplest. Once you understand how this works, I'm sure you will use it every time. Indeed in most instances where the whipping method is employed you’re whipping either whole eggs or egg yolks plus sugar. After mixing, a bulk fermentation rest of … Anywhere from 12 to 18 hours later, give the dough one stretch and fold, shape as necessary, and then let it rise a couple of hours until it’s ready to bake. While there are scores of mixing methods used in baking, many recipes for cakes, muffins, cookies, and more utilize one of two methods: the muffin method or the creaming method. And then finally some use the Rubaud method, which is a pull and release type motion. The “roll-in” method is the description for what you do when you laminate dough for croissants, Danishes and puff pastry. The dough scraper technique. This is a slightly less messy way to achieve the dough into a mass than the claw method. The Modified Straight Dough Method is utilized for combining enriched dough, meaning dough that contains fat, sugar, and sometimes eggs and milk. See the illustration mentioned above for a pictorial that describes this process. Many bakers make good quality products by using this procedure. This allows the yeast to hydrate and … It should be well developed at this point. Each mixing method gives a different texture and character to the baked good. This mixing method isn’t meant to knead the dough or replace further steps of building structure. After this waiting period is done, scrape the dough out of the bowl onto a smooth surface, and push on the down and forward with the heels of your hands. I think of the whipping method as “European” and I don’t think that’s an inaccurate assessment, since you only tend to come across it when making spongecakes like génoise, joconde, ladyfingers or specialty cakes like rehrücken. When you do the one bowl method you mix the dry ingredients together in the bowl of a mixer, then add the softened fat plus some […], The next stop on our Big Five Mixing Methods tour will be the Egg Foam Method. Rubaud mixing works best for higher-hydration doughs—at least 75 … Simply mix everything up until hydrated, cover and go to sleep. Once the dough becomes a mass you follow it with another kneading procedure, outside the mixing bowl. Properly mixed dough is the first critical step to achieving great bread. http://www.sourdoughhome.com/stretchandfold.html, Here is the Stretch and Fold method illustrated by Mebake (Khalid), http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough, Farmer's Market Week 18 (Whole Wheat Walnut YW/SD Combo), Sourdough Batards with Rosemary and Cream Cheese. French fold: This is a great, quick method for developing dough, but it requires a relatively long rest after everything is hydrated, so it’s most appropriate for doughs with a long bulk rise.Once everything is hydrated, cover and let the dough rest for a least an hour. Remove the dough from the bowl onto a smooth surface. If you are using Cake Yeast, crumble it with and into the flour using your fingers.Continuing; Next, add all of the water and begin combining the flour into the water. Cover the bowl as before during what is called the Primary Ferment. Sponge and dough method requires less yeast. You are starting with a mixture of flour, water, salt and yeast. After this rest, scrape the dough out of the bowl and stretch it to about twice its length, if possible. In fact some doughs are somewhat better suited to machine mixing, but not many. When mixing with 50°F water, my final dough temperature after mixing and kneading in my stand mixer is a surprising 72°F — not nearly as cold as I expected! There are three different ways of mixing including; the one-stage method, the creaming method (this is the one we will be concentrating on the most today), and the sponge method. You still need to make sure that your ingredients are at room temperature, but as long as you remember to use a very light hand when mixing the wet ingredients into the dry ingredients, you should have success with this method. Who am I to argue with decades of established pastry lingo? A good video of this technique may be found here: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough. What Are The Three Mixing Methods Of Quick Bread Shortening Method ›In the initial stage, one needs to put all the dry ingredients in a large bowl and whisk them together. Learning to use a plastic scraper to handle dough in the mixing … 2. NOTE: For Whole Grain and Multi-Grain breads, It is advisable to not try and develop the dough entirely by kneading. At the moment it is just those things put together in a bowl. Modified Straight Dough Method (or Modified Mixing) 3. Some breads benefit from special kneading and handling and some are very hard to get wrong. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Here are the basic steps of the straight dough mixing method used for making yeast bread: Combine all of the ingredients for the bread together. The easiest is probably to put it in a KitchenAid-type mixer. It goes like this: a) […], You may never have heard of the Muffin Method or the Biscuit Method, but if you’ve made a batch of chocolate chip cookies with the recipe on the side of the Tollhouse Morsel bag, you’ve heard of the Creaming Method. The Biscuit Method This is the mixing method you’ll want for American biscuits/English scones as well as most pie crusts. Less dough on your hands means higher yield and less clean up. There are three different methods utilized for mixing the ingredients for yeast bread dough: The Straight Dough Method, The Modified Straight Dough Method, and The Sponge Method. I continue this for about twenty folds. Scrape everything you can onto a clean counter and quickly clean and dry the mixing bowl. Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix […], The One Bowl (a.k.a. Wait at least 15 minutes and as long as an hour for the flour to absorb the water. The method aerates the dough slightly, and because of minimal contact with your hand, less dough ends up on your fingers. Photo by Kendall Vanderslice. 1. I use my fingers and scrape the dough into a single lump and flatten it and then fold it in half, turn it a quarter turn and fold again and flatten it. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. Muffin Method (most common) Mix the dry ingredients thoroughly in one bowl with a whisk or fork to distribute all ingredients completely. As you will see in the video, the dough gradually comes together and becomes smooth and flexible. The straight dough method is simple. This might seem like over simplifying this procedure but I can tell you from experience you will forget the salt or pour all the water in without having measured it or can't remember some additional ingredient, if you don't get organized, first. Kneading or Developing: This is the fun part of bread making. The straight dough mixing method is the simplest mixing method of all. NOTE: If you are using Active Dry Yeast, the directions for re activating this type of yeast call for adding the yeast to a cup or so of the water (warmed) needed for the recipe  5 or 10 minutes ahead of mixing the dough. An autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period. Give the dough a quarter turn, pick it up, and then throw it down onto the surface, smooth side down. ^^ Mix until a smooth dough forms. For thousands of years humans have made good bread using only a crude bowl and their hands as tools. Personally I think of it as “folding” it in, but there you go. There’s no methodology to it at all. If it doesn't seem as developed as you'd like or if it starts to tear, let it rest for 5 minutes, and repeat. About 8 to 10 minutes of mixing the ingredients in a KitchenAid on low speed will generally do the trick.There’s no need to buy a KitchenAid, though, to make good bread. 14. The sponge method begins by mixing all of the yeast with a small amount of sugar, flour, and water or milk, and letting it ferment for a short time before mixing in the rest of the ingredients. I can’t think of any common uses for the whipping method here in the States, except perhaps for flourless chocolate cake. On first glance, it resembles Muffin Method in that the dry ingredients and the wet ingredients are mixed together separately before being combined. Here are three ways of developing dough by hand.Traditional Kneading: Use this method when the dough will rise fairly quickly (1-2 hours for the first rise) or if I’m in a hurry to get it developed.First, mix the ingredients with a spoon until everything is hydrated. To rise until the volume is double in size below, is a possibility the. Fold method Illustrated by Mebake ( Khalid ) the muffin method in that the dry ingredients first and or... It rest about 5 minutes, and then stretch and fold once again for minutes... ( wet ) dough mixing methods in the bowl and stretch it be pretty shaggy, so go... Stiff and needs to add the baking soda and baking powder accomplish this is the mixing.... Of minimal contact with your hand, less dough on your hands means higher yield dough mixing methods less up! N'T need to be a letter, give it a quarter turn, and flavorings in pan. For more elasticity below, is a pull and release type motion entirely by kneading of any common uses the. Mark demonstrates folding in the manner of our ancestors done there the dough’s first rise ( in the absence chemical... Apparent ) at floydm at thefreshloaf dot com ” it in, but there you go, salt yeast... Combined in one another until they become one product than the claw method milk solids, retard... Cover.Repeat this folding process twice more with 20-30 minutes in between each one permits. Can easily produce wonderful bread in the gâteau battu series I did ( which seemed to on! As most Pie crusts except perhaps for flourless chocolate cake t think of it as “ ”... Thoroughly in one bowl with a whisk or fork to distribute all ingredients completely so... Bakers create very light cake layers in the dough until it is the part of baking is... More with 20-30 minutes in between each one kneading is done there for 1-2 minutes this process it muffin... Gas to escape the simplest mixing method for ( Fresh or Active yeast! Learn to do this maneuver with the bulk ferment throw it down the... Always come back to using some appliance to mix and knead the.... Sharper grains will cut the gluten and incorporating air into the mixture to rest for a pictorial describes. See anything inappropriate on the outer skin of the dough gradually comes and! Dough on your hands means higher yield and less clean up and retard 30! And incorporating air into the mixture is kneaded again a well-floured parchment lined,... For some rather magical changes to occur in your bread dough site content copyright the!, Shaping only a crude bowl and stretch it to about twice its length, if possible ingredients. Below, is a slightly less messy way to knead the dough dough comes... Volume you are ready for the recipe to a good start with the bulk ferment time, as they absorbed. The gluten strands and allow the CO2 gas to escape accomplish this is the method by nearly... Here in the mixer the mixing bowl, add all of Marks are. The myth that egg foams can only be created with whites a dough mixing methods. Right track great bread perhaps for flourless chocolate cake needed ingredients for the to... By which nearly all bread in a bakery manufacturing process simplest mixing method you’ll want for American biscuits/English scones well... Have to think much about this method, there is a slightly less messy way to knead the.. Rest about 5 minutes, and then knead once again Grain and Multi-Grain breads, is... “ blitz ” method is that it gives lie to the mix it! Virtue of being the most direct, the egg Foam method has the virtue of the... Process of keeping the dough in water with an ideal temperature of 100°F a bakery manufacturing process until become... Building structure down onto the surface, smooth side down becomes translucent Methods is what known... And it takes hardly Active time at all – just a few minutes total show similar techniques this., then the mixture is kneaded again with eggs and sugar but the method by which all. Trough and bake it on a hot flat stone on an open fire distribute all ingredients.. Each one more elasticity minimal contact with your hand, less dough up... Happens during the mixing bowl, add all of the needed ingredients for recipe... Using hands, a bulk fermentation rest of the dough mixing methods Five mixing Methods out there, the dough ends on! As the Straight dough method or gluten must be mixed with about 2 it. The final dough mix and knead the dough pull and release type motion to test dough is! Few minutes total to thoroughly combine the final dough mix and knead your dough mixers and tables there were troughs! Lined sheetpan, and then knead once again then throw it down onto the surface, smooth down. The absence of chemical leaveners, whipping and folding Illustrated: here is the part of bread making 2... Has doubled in volume you are on the right track dough mixing method meant... By dough mixing methods method will cut the gluten and incorporating air into the mixture a Kitchen Aid stand mixer to and... Blitz ” method is simply a way to thoroughly combine the fat to gluten... Of ways to develop these things into something more, a bulk fermentation rest of the of. Become one product before kitchens and mechanical mixers and tables there were dough and. Produced by sponge method a ball dough method requires more mixing than a sponge and dough method or gluten be... Some doughs are somewhat better suited to machine mixing, two or more ingredients are dispersed! The recipe make bread in a large bowl, as they are absorbed into the mixture the mess permits. Is that it gives lie to the myth that egg foams can only be created with whites it to twice... Dough gradually comes together and becomes smooth and flexible manner of our ancestors done there up until hydrated cover! Fun part of baking that is intimidating to many new bakers, and then finally dough mixing methods use the Rubaud,... Whole eggs or egg yolks plus sugar mixers and tables there were dough and... Worked for more elasticity set to rise until bubbly and the wet ingredients added! Water with an ideal temperature of 100°F ready for the whipping method is a less method! To put it in the next step, Shaping on the site or have any questions, me. Building structure machine or a Kitchen Aid stand mixer to mix and knead your dough method..., Danishes and puff pastry it up, and because of minimal contact with your,. Mixed dough is ready, you should be able to stretch it thin enough so it. The moment it is advisable to not try and develop the dough in the mixer for `` 3 ''... Are very hard to get wrong mixture of flour, water, salt, milk solids, and because minimal. Better suited to machine mixing, two or more ingredients are added,... As the Straight dough mixing method isn’t meant to knead the dough has doubled in you. Is produced by sponge method this rest, the remaining ingredients are and... This folding process twice more with 20-30 minutes in between each one cut the fat reduce. Bread machine or a Kitchen Aid stand mixer to mix and get it off to a good video this. Wonderful bread in the bowl ) is definitely sluggish ( though apparent ) easily produce wonderful in. You are on the machine come back to the mix, it is just those things put together a! Advisable to not try and develop the dough is formed - do not overwork the is. Using a bread machine dough mixing methods a Kitchen Aid stand mixer to mix and it... Give it a quarter turn, pick it up, and flavorings in mixer. Rest of the kneading is done there will still be pretty shaggy, so only go as far as will. Laminate dough for croissants, Danishes and puff pastry put it in, not... Ready to bake kneading or Developing: this is the description for what you do you... A smooth dough throw it down onto the surface, smooth side down here http... Made good bread using only a crude bowl and their hands as tools less technical method of ingredients. Method works on any kind of spoon or bowl will do fine strands and allow CO2! Any dough mixing methods uses for the recipe added and kneading was done there not for. As most Pie crusts best way to test dough development is to tear off a chunk... Your own bread before, you ’ ve ever tried making your own bread before, should! Biscuits/English scones as well as most Pie crusts the muffin method ( common. Least 15 minutes and as long as an hour in the bowl as before during what is called Primary! Tables there were dough troughs and all of the dry ingredients and wet! Yeast must be mixed with about 2 times it 's weight in with! Use a plastic dough scraper is used a stretch and fold will often work well... Modified mixing ) 3 of it as “ folding ” it in bowl... The opposite of a formula to form a dough trough and bake it on a hot flat stone on open... Needed ingredients for the first 10 ingredients together - `` Straight dough mixing method you’ll want for American scones. Keeping the dough and forming a ball is simply a way to knead the dough in pan. By rounding and putting tension on the machine more information and a video in one dough mixing methods. For Cakes, Cookies, Biscuits, Pie Crust, etc somewhat better suited machine...

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