Factors to Control in Straight Dough Mixing

For straight dough to be successful, several key factors need to be controlled:

• Yeast
• Flour
• Water
• Dough conditioners
• Other ingredients
• Process variations

Since dough development relies heavily on yeast activity, straight dough fermentation requires more yeast than other methods. Most bakers use dry yeast, and active dry yeast or rapid rise yeast are the best choices because they react the fastest.

In this system, yeast competes with other ingredients for water. To give it a head start, consider using a water brew method, which allows the yeast to ferment faster, producing gases and acids that hasten dough maturation.

Dough maturation in straight dough systems takes longer and is not solely dependent on yeast quantity. More yeast increases loaf volume but can result in white pan edges because the dough doesn’t get enough time to mature and flow properly. To improve dough maturation, give the yeast a head start and allow more fermentation time.

Stronger flours require longer mixing times, but they result in higher-quality end products. Compared to sponge fermentation, the straight dough method needs a stronger flour because it lacks the prolonged hydration time of the sponge and dough system. Longer hydration enhances gluten performance.

When choosing flour for a straight dough system, work with your supplier to find a quality flour that requires fewer dough conditioners.

Water level adjustments are crucial for achieving a standard dough consistency. You need to understand how to read a farinograph, which helps you determine the water absorption capacity of each flour batch. Since straight doughs have little fermentation time, they absorb less water than sponge and dough systems.

The straight dough method requires more dough conditioners because the dough has less time to develop naturally. This means additional oxidizing agents, SSL, DATEM, and enzymes are needed to strengthen the dough. Without these conditioners, the dough will not be relaxed when it goes through the divider, which can cause surface issues during proofing.