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Remixed Straight-Dough Method

Remixed Straight-Dough Method. A system of doughmaking in which all dough ingredients, with the exception of 8% to 10% of the required water, are mixed into a dough (q.v.) for about 4 minutes. After a 2 to 2.5-hour fermentation (q.v.), the dough is returned to the mixer (q.v.), the balance of the dough water is added, and the dough is mixed to full development (q.v.), followed by a floor time (q.v.) of 15 to 30 minutes.