1. STRAIGHT DOUGH METHOD:
A commonly used method when
making homemade bread recipes with packaged yeast. It is done by mixing all of
the ingredients together, and then letting them
ferment and rise. The same bread
making steps you use at home are also followed in an automated, professional
bakery. Bread Machines go through the same process. For a quick tour,
click here.
2. SPONGE OR SOURDOUGH METHOD:
The sourdough method allows you to
cultivate and ferment wild yeast in a batter of flour and water, taking about 5
days to get started. A portion is used in the bread recipe as the leavener, also
affecting flavor and texture. A sponge is made from a batter of flour and water
with a small amount of packaged yeast or a portion of a sponge or a sourdough,
and then left to ferment measured in minutes.
3. RAPID MIX METHOD
These are recipes that create a
batter rather than a dough.
Yeast is used, but not fermented. Instead of
being kneaded, the batter is vigorously beaten or shaken to develop the gluten.
4. OLD DOUGH METHOD
There is also the
the simplest and oldest method was to save a piece of old dough. The Romans
became quite proficient at this method. Unfortunately, research materials are
scant. Not discussed here.
5. SALT RISING DOUGH
A bread popular in the 1800s, before yeast
leavening was readily available. It relies on a fermented mixture of warm milk
or water, flour, cornmeal, sugar and salt to give it rising power. Salt-rising
bread has a very smooth texture with a tangy flavor and aroma. Not discussed
here right now.
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