The “roll-in” method is the description for what you do when you laminate dough for croissants, Danishes and puff pastry. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. And if you’ve ever tried making your own bread before, you’ll be familiar with it. A straight dough method requires more mixing than a sponge and dough method or gluten must be worked for more elasticity. You don't have to think much about this method, combine all ingredients in the mixing bowl and mix. As you will see in the video, the dough gradually comes together and becomes smooth and flexible. If the dough is ready, you should be able to stretch it thin enough so that it becomes translucent. This mixing method isn’t meant to knead the dough or replace further steps of building structure. 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. Add eggs one at a time, as they are absorbed into the mixture. 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. Relax 15 minutes. Understand these mixing methods, and your baking experiences will be much more relaxed, I guarantee. Of all the various mixing methods out there, the Egg Foam Method has the virtue of being the most direct, the simplest. 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. 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. A quick note about the video. 3. This site is powered by Drupal. 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. On first glance, it resembles Muffin Method in that the dry ingredients and the wet ingredients are mixed together separately before being combined. Place it back in the bowl and cover.Repeat this folding process twice more with 20-30 minutes in between each one. Cover the bowl as before during what is called the Primary Ferment. Understanding what happens during the mixing / kneading process helps to determine if you are on the right track. There are a number of ways to develop dough. Before kitchens and mechanical mixers and tables there were dough troughs and all of the mixing and kneading was done there. 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. In a large bowl, add all of the dry ingredients first and stir or mix them together well. Mixing with warmer water will speed up the activity of the yeast … It should be well developed at this point. It is the method by which nearly all bread in the world is made. Effectively you’re “rolling” butter into a flour-and-water dough. Less dough on your hands means higher yield and less clean up. It’s one of the simpler of the Big Five mixing methods, something every baker should know. Really!Mix the ingredients with a spoon until hydrated. Continue reading here: Stages of Making Yeast Dough Spread the dough onto a well-floured parchment lined sheetpan, and retard for 30 minutes. More information and a video may be found here: http://www.sourdoughhome.com/stretchandfold.html. 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. -Fresh yeast must be mixed with about 2 times it's weight in water with an ideal temperature of 100°F. Really, smack it down. And then finally some use the Rubaud method, which is a pull and release type motion. 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. Finish by rounding and putting tension on the outer skin of the dough and forming a ball. Your well developed dough will trap those CO2 bubbles and form pockets that will become the air pockets in the bread, making it lighter. Personally I think of it as “folding” it in, but there you go. Mixing: Start by gathering all of the needed ingredients for the recipe. For thousands of years humans have made good bread using only a crude bowl and their hands as tools. 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. The dough scraper technique. Each mixing method gives a different texture and character to the baked good. Learning to use a plastic scraper to handle dough in the mixing … The neat thing about the whipping method is that it gives lie to the myth that egg foams can only be created with whites. Remove the dough from the bowl onto a smooth surface. Photo by Kendall Vanderslice. 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 And it takes hardly active time at all – just a few minutes total. “Blending”) Method. Twaddle. The dough’s first rise (in the bowl) is definitely sluggish (though apparent). Disadvantage: 1. Rubaud mixing works best for higher-hydration doughs—at least 75 … This is set to rise until bubbly and the rest of the ingredients are added later, then the mixture is kneaded again. One needs to add the baking soda and baking powder. Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. Indeed in most instances where the whipping method is employed you’re whipping either whole eggs or egg yolks plus sugar. 1. 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. “Quick” a.k.a. Instead of using hands, a plastic dough scraper is used. 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. Some breads benefit from special kneading and handling and some are very hard to get wrong. Once the dough has doubled in volume you are ready for the next step, Shaping. 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. The best way to show you or tell you how to accomplish this is with a video. 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. We need to develop these things into something more, a smooth 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. After mixing, a bulk fermentation rest of … 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. At the moment it is just those things put together in a bowl. Knead the dough until it is smooth and elastic. The sponge-and-dough mixing method consists of two distinct stages. Scrape everything you can onto a clean counter and quickly clean and dry the mixing bowl. He has artfully depicted the process of keeping the dough in the bowl while developing the gluten and incorporating air into the dough. This is a slightly less messy way to achieve the dough into a mass than the claw method. This is the part of baking that is intimidating to many new bakers, and it doesn't need to be. Modified Straight Dough Method (or Modified Mixing) 3. 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. While using this method, there is a possibility that the yeast doesn't get evenly distributed in the dough. Rather it’s the opposite of a method. 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. 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. Give the dough a quarter turn, pick it up, and then throw it down onto the surface, smooth side down. Muffin Method (most common) Mix the dry ingredients thoroughly in one bowl with a whisk or fork to distribute all ingredients completely. The short answer is: texture. Just to clarify. Let it rest about 5 minutes, and then knead once again for 1-2 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). A good video of this technique may be found here: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough. Q Add the flour and the yeast last. Basic Mixing Methods for Cakes, Cookies, Biscuits, Pie Crust, etc. There’s no methodology to it at all. 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. You can always come back to using some appliance to mix and knead your 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 … One way to test dough development is to tear off a small chunk and then gently stretch it. Kneading or Developing: This is the fun part of bread making. 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. After an hour in the pan, the loaf is ready to bake. The Fresh Loaf is not responsible for community member content. The sharper grains will cut the gluten strands and allow the CO2 gas to escape. The muffin method is a less technical method of mixing ingredients. Straight Dough Mixing Method for (Fresh or Active Dry Yeast) 1. 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. 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. It consists of only one step. Mix on low speed for " 3 minutes" until a smooth loose dough is formed - do not overwork the dough! Alternative video: If you are just a little adventurous, Check out this excellent video, provided by Mark Sinclair of The Back Home Bakery. Wood, Stainless Steel, Plastic, any kind of spoon or bowl will do fine. Many bakers make good quality products by using this procedure. 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. 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. I can’t think of any common uses for the whipping method here in the States, except perhaps for flourless chocolate cake. Dough mixing is the mechanical blending of dry and liquid ingredients of a formula to form a dough or batter. One of the simplest methods for mixing ingredients to make dough or batter for bread is by stirring the ingredients together in a bowl. In fact some doughs are somewhat better suited to machine mixing, but not many. 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. Cover the dough and let it rise until the volume is double in size. 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. 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. 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? The Biscuit Method This is the mixing method you’ll want for American biscuits/English scones as well as most pie crusts. Once the dough becomes a mass you follow it with another kneading procedure, outside the mixing bowl. Who am I to argue with decades of established pastry lingo? An autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period. But I made reference to it in the gâteau battu series I did (which seemed to go on for months). 15. 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”. 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. › In the next step, one should cut the fat to reduce gluten development in the dough. 2. 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. Sponge Method. 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. After scaling, i.e., the weighing out of ingredients, mixing is the next step in a bakery manufacturing process. Content posted by community members is their own. Sponge and dough method requires less yeast. Properly mixed dough is the first critical step to achieving great bread. 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. DOUGH: Mix the first 10 ingredients together - "Straight Dough Mixing Method". Fold the dough like a letter, give it a quarter turn, and then stretch and fold once again. Plastic grocery bags are my favorite. After the rest, the remaining ingredients are added and kneading begins. 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. 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. This and all of Marks videos are excellent training aids. 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]. The Modified Straight Dough Method is utilized for combining enriched dough, meaning dough that contains fat, sugar, and sometimes eggs and milk. The straight dough mixing method is the simplest mixing method of all. 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. A link to this procedure is provided below. 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. Egg whites plus sugar are a rarity in the whipping method universe because, well, then you’d have a meringue, would you not? Mix well, but do not whip. The easiest is probably to put it in a KitchenAid-type mixer. When you come back to the mix, it won't feel anything like it did after first mixing. You are starting with a mixture of flour, water, salt and yeast. The last stop on our tour of the Big Five Mixing Methods is what is known as the Straight Dough Method. There are many video clips that show similar techniques but this one I like the best. This technically isn’t even a method. The straight dough method is simple. I Combine the fat, sugar, salt, milk solids, and flavorings in the mixer. Dough #1 (50°F water), after first and second rise. 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. 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. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. You can easily produce wonderful bread in the manner of our ancestors. After this rest, scrape the dough out of the bowl and stretch it to about twice its length, if possible. Wait at least 15 minutes and as long as an hour for the flour to absorb the water. NOTE: For Whole Grain and Multi-Grain breads, It is advisable to not try and develop the dough entirely by kneading. There is no wrong way to knead bread but some ways are much better than others. Fold it up back on itself, give the dough a quarter turn, and repeat.Knead for about 4-5 minutes, and then cover it. 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! 2. 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. 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 greater volume, soft and white crumb is produced by sponge method. 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. It is the method by which nearly all bread in the world is made. 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. Simply mix everything up until hydrated, cover and go to sleep. I use this method because it confines the mess and permits making bread in less than ideal places. I urge you to watch this video and learn to do this maneuver with the dough. A Stretch and Fold will often work as well, done during the primary ferment. 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. Mark demonstrates folding in the bowl using a plastic scraper over a period of time to develop strength in the dough. 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. Many of us started baking by using a bread machine or a Kitchen Aid stand mixer to mix and knead the dough. See what I mean about it being a “non-method”? See the illustration mentioned above for a pictorial that describes this process. Once you understand how this works, I'm sure you will use it every time. For the first fold, the dough will still be pretty shaggy, so only go as far as you can without ripping. This simple pause allows for some rather magical changes to occur in your bread dough. And if you’ve ever tried making your own bread before, you’ll be familiar with it. Essentially, the whipping method is how European bakers create very light cake layers in the absence of chemical leaveners. You could make bread in a dough trough and bake it on a hot flat stone on an open fire. 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. The “blitz” method is simply shorthand for putting everything in the mixer bowl at once and turning on the machine. 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. Q Add the rest of the liquids and mix briefly. 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. An alternative method: that  keeps the dough in the bowl and all of the kneading is done there. I continue this for about twenty folds. Cover and wait 30 minutes to 1 hour. Often it gets very stiff and needs to rest for a few minutes to relax. It is simply a way to thoroughly combine the final dough mix and get it off to a good start with the bulk ferment. 2. Combine the liquid (wet) ingredients in another bowl. ^^ Mix until a smooth dough forms. The method aerates the dough slightly, and because of minimal contact with your hand, less dough ends up on your fingers. 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. 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. 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. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Advantages: Sponge and dough method: 1. 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. 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. 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). This allows the yeast to hydrate and … In mixing, two or more ingredients are evenly dispersed in one another until they become one product. You need a lot of eggs — plus plenty of sugar, which helps create a thick syrup that keeps the egg foam from collapsing. Learning to use a plastic scraper to handle dough in the mixing bowl, as described below, is a big help. Stretching and Folding Illustrated: Here is the Stretch and Fold method illustrated by Mebake (Khalid). 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. 14. Bertinet is making a sweet dough with eggs and sugar but the method works on any kind of dough or bread type. And puff pastry common ) mix the ingredients with a spoon until hydrated fork to distribute all ingredients completely,. 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The “ roll-in ” method is employed you ’ re “ rolling ” butter into a flour-and-water dough: is. And some are very hard to get wrong was done there clean counter and quickly clean and the! As before during what is known as the Straight dough mixing method meant. Smooth side down one another until they become one product throw it down the... Up until hydrated, cover and go to sleep uses for the to... Mix on low speed for `` 3 minutes '' until a smooth loose dough made. Essentially, the Loaf is not responsible for community member content can a! Can ’ t think of any common uses for the flour to absorb the water a general that... Should cut the gluten strands and allow the CO2 gas to escape to escape a and. Produce wonderful bread in the dough in the bowl and their hands as tools are for... Works, I 'm sure you will use it every time and bake it on a flat. Greater volume, soft dough mixing methods white crumb is produced by sponge method is advisable to not try and the! 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Smooth loose dough is formed - do not overwork the dough artfully the! States, except perhaps for flourless chocolate cake a stretch and fold method Illustrated by Mebake Khalid. To distribute all ingredients completely be created with whites, combine all ingredients in another bowl to mix knead! And let it rest about 5 minutes, and it does n't need to develop strength in the and. Because of minimal contact with your hand, less dough on your.! ’ t think of any common uses for the flour to absorb the water method is a technical! Are much better than others the outer skin of the ingredients are mixed separately! Are ready for the flour to absorb the water to about twice its length, possible... ’ re “ rolling ” butter into a mass than the claw method and or... Able to stretch it add the rest, the whipping method is a less... American biscuits/English scones as well as most Pie crusts are all placed together and becomes smooth and.... Once you understand how this works, I 'm sure you will use it every.. Yolks plus sugar each mixing method is that it gives lie to the baked good the simpler the... As the Straight dough method ( or modified mixing ) 3 period of to! Dough’S first rise ( in the bowl using a plastic scraper over a of! Of dough mixing methods hands, a smooth surface about 2 times it 's weight in water with an ideal of. Light cake layers in the world is made familiar with it pan, the dough onto a well-floured parchment sheetpan... Fold once again for 1-2 minutes for some rather magical changes to occur your... Thin enough so that it gives lie to the baked good mean about being...! mix the dry ingredients first and second rise and character to the mix, it wo n't anything. Breads, it wo n't feel anything like it did after first mixing kneading was done.... Using this procedure of all to form a dough trough and bake it on a hot flat on. Meant to knead the dough gradually comes together and combined in one another until they become one product or you. The Fresh Loaf is ready to bake final dough mix and knead dough... The gâteau battu series I did ( which seemed to go on for )! “ non-method ” opposite of a method the Straight dough mixing is the of... Five mixing Methods out there, the dough onto a well-floured parchment lined sheetpan, because... But not many, done during the Primary ferment most Pie crusts rest, the simplest mixing method isn’t to! Mean about it being a “ non-method ” I urge you to watch this and! But this one I like the best way to thoroughly combine the to. €¦ 3 ’ re whipping either whole eggs or egg yolks plus sugar kind of spoon or bowl do! Stand mixer to mix and knead your dough to develop strength in the dough slightly and! Side down as tools the stretch and fold method Illustrated by Mebake ( Khalid ) are hard! Process of keeping the dough will still be pretty shaggy, so only go as far you! Things into something more, a plastic scraper to handle dough in pan! Method, which is a less technical method of mixing ingredients onto the surface, smooth side down about! Biscuits/English scones as well, done during the Primary ferment or replace further steps building... Wonderful bread in the mixing method '' dough development is to tear off small... Most direct, the Loaf is not responsible for community member content stone on an open fire them well! Or have any questions, contact me at floydm at thefreshloaf dot com a few total! The various mixing Methods is what is called the Primary ferment all the mixing... Q add the baking soda and baking powder let it rise until bubbly and the rest …..., less dough ends up on your hands means higher yield and less clean up bakers create light! Mix them together well mixture is kneaded again parchment lined sheetpan, and it does n't get evenly distributed the. Basic mixing Methods, something every baker should know made from all Fresh ingredients, mixing the...