Yeast Dough

1. YEAST DOUGH METHODS AND TECHNIQUES
TLE – GRADE 10

2. 1. 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.

3. 2. MODIFIED STRAIGHT DOUGH METHOD
1.. Combine the fat, sugar, salt, milk solids, and
flavorings and mix until well combined, but do not
whip until light.
2. Add the eggs gradually, but as fast as they are
absorbed.
3. Add the liquid; mix briefly.
4. Add the flour and yeast. Mix to a smooth dough.

4. 3. SPONGE DOUGH METHOD
Combine part or all of the liquid, all of the
yeast, and part of the flour (and, sometimes,
part of the sugar). Mix into a thick batter or
soft dough. Let ferment until double in bulk.
 Fold (punch down) and add the rest of the
flour and the remaining ingredients. Mix to a
uniform, smooth dough.

5. MIXING TIME AND SPEEDS

6. 1. SHORT MIX
Mixing time is 3 to 4
minutes to
incorporate
ingredients, plus an
additional 5 to 6
minutes to develop
the gluten. All mixing
time is at low speed.

7. 2. IMPROVED MIX
Mixed for 3 to 4
minutes at low speed
to incorporate
ingredients. Then
mixing is continued
an additional 5
minutes at medium
speed.

8. 3. INTENSIVE MIX
 After an initial 3 to 4
minutes at first speed
to incorporate
ingredients, the dough
is then mixed for 8 to
15 minutes at second
speed.

9. BREAD FORMULAS

10. A. CRISP-CRUSTED BREAD FORMULAS
THE CRISP, THIN crusts are
achieved by using formulas
with little or no sugar and fat
and by baking with steam.

11. Baguette Cuban Bread

12. BRIOCHE

13. B. SOFT-CRUSTED BREAD AND RYE BREAD FORMULAS
THIS CATEGORY INCLUDES
sandwich-type breads baked in loaf
pans, soft rolls, and braided breads,
Many of these formulas incorporate
milk, eggs, and higher percentages of
sugar and fat.

14. Soft Rolls Milk Bread

15. Challah Focaccia