This document discusses three methods of mixing bread dough: the straight dough method, modified straight dough method, and sponge dough method. The straight dough method mixes all ingredients at once. The modified method breaks this into steps. The sponge dough method is a two-step process where a sponge is fermented before final dough ingredients are added. Advantages and disadvantages of each method are provided. Potential causes of common bread issues are also outlined.

1. Preparation and
Mixing of Sponge
Dough and Straight
Dough

2. 3 Basic Methods of
Mixing Bread Dough
1. Straight dough method
2. Modified straight dough method
3. Sponge dough method

3. Straight Dough Method
It is also called the direct dough method.
All ingredients are mixed together at one time,
after kneading the dough is set aside to rise.
Straight dough is a single-mix process of
making bread.

4. The dough is made from all fresh
ingredients, and they are all placed
together and combined in one kneading
or mixing session. After mixing, a bulk
fermentation rest of about 1 hour or
longer occurs before division.

5. 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.

6. Modified Straight Dough Method
The modified straight-dough method breaks the
straight-dough method into steps. The steps allow for
a more even distribution of sugars and fats
throughout the dough. This modification is
commonly used when preparing rich doughs.

7. 1.Dissolve the yeast in part of the water.
2.Combine the fat,sugar, salt, milk
solids and flavorings.
3.Mix well, but do not whip.
4.Add eggs one at a time as they are
absorbed into the mixture.

8. 5. Add the rest of the liquids and mix
briefly.
6. Add the flour and the dissolved
yeast last.
7. Mix until a smooth dough forms.

9. Sponge Dough Method
Two mixing stages, part of ingredients are
mixed and allowed to bubble. The remaining
ingredients are added to the sponge and mixed
into the sifter dough then under goes to the
process of kneading, rolling and molding.

10. The sponge and dough method is a two-
step bread making process: in the first step
a sponge is made and allowed to ferment
for a period of time, and in the second step
the sponge is added to the final
dough's ingredients, creating the total
formula.

11. In the first stage, a certain amount of flour (around 50%-
70% of the total dough flour), water, and yeast are mixed
and fermented for a period of time (2.5-4.5 hours) to
produce a sponge
In the second stage, the sponge is added to the other
remaining ingredients to form a final dough. The final
dough can be processed by a rapid processing method,
immediately sized and shaped, or sometimes is given a
short period of bulk fermentation time.

12. Advantages and
Disadvantages of Straight
Dough Method and
Sponge Dough Method

13. Advantages of Straight Dough Method
- the process is short
- good quality bread with a fine structure
- easy planning
- less space required
- less bowls needed

14. Disadvantages of Straight Dough Method
- labour intensive
- skilled bakers needed
- intermediate prover required
- temperature and humidity control in provers
- less tolerance

15. Advantages of Sponge Dough Method
- more tolerance during processing
- a weaker, cheaper flour can be used
- less yeast is required
- long sponge fermentation and short processing time
- fermentation in a bowl is very easy
- a well developed gluten
- a good taste

16. Disadvantages of Sponge Dough Method
- more bowls for the sponges
are necessary
- more space is needed for storage
- difficult planning

17. Bread
Troubleshooting
Guide

18. Possible Causes
• Old Dough
• Improper Mixing
• Lack of Moisture in Proofer
• Improper Moulding
• Moulder Rollers in Poor Condition
• Humidity Too High in Proofer
• Proofer Temperature Too High

19. Possible causes
• Overmixing
• Moisture in Bottom of Pans
• Use of Hot Pans
• Proofer Humidity Too High
• Underscaling

20. Possible Causes
• Insufficient Yeast
• Old Dough
• Insufficient Intermediate Proof
• Underproofing
• Improper Mixing
• Oven Too Hot

21. Possible Causes
•Overproofing
•Cool Oven
•Improper Moulding
•Overscaling

22. Possible Causes
• Improper Moulding
• Old Dough
• Sticky Dough
• Dough Too Stiff
• Dirty Moulder.
• Improper Feeding of Moulder

23. Possible Causes
•Cool oven
•Lack of Moisture in Proofer
•Overbaking
•Underscaling

24. Possible Causes Excess Shredding/Capping
•Dough Too Stiff
•Young dough
•Underproof
•Improper Panning

25. Possible Causes
•Improper Moulding
•Improper Panning
•Rough Handling
•Overscaling
•Overproofing

26. Possible Causes
•Overmixing
•Very Soft Dough
•Proofer Humidity Too High
•Young Dough

27. Possible Causes
•Overmixing
•Improper Moulding
•Underproofing
•Oven Too Hot

28. Possible Causes
•Oven too Hot
•Overbaking
•Too Much Sugar

29. Possible Causes
•Old Dough
•Cool Oven
•Underbaking

30. Possible Causes
•Underbaking
•Pans Too Close Together
•Pans Greased Too
Heavily

31. Possible Causes
•Underbaking
•Bread Too Warm for
Slicing
•Slicer Blades Dull/Guides
Not Set Properly

32. Possible Causes
• Young Dough
• Improper Mixing
• Proofer Humidity Too High
• Rough Handling at/in Oven
• Improper Moulding
• Very Soft Dough

33. Possible Causes
• Bread Wrapped Too Hot
• Product Contact with Unsanitary
Equipment
• Contaminated Wrappers
• Racks/Tools Contaminated with Mold
• Bread Exposed to Dust

34. Thank You Very Much!!!
Prepared By: Princess Diana Mae Veluz Orpilla