What You Need to Know
Straight dough is a single-mix process of making bread. 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. It is also called the direct dough method.
Key Parameters
Equipment
mixing bowldough scraperbench knifeproofing basketbaking stone
Steps
- 1.
French Baguette (France): Creates open crumb structure
- 2.
Focaccia (Italy): Allows for dimpled texture
- 3.
Challah (Jewish cuisine): Enables braiding without tearing
The Science
Primary Reaction
Glycolysis