Modified Straight Dough Method for Yeast Bread
Understand what the modified straight dough method is and how it is used to mix enriched yeast bread dough. This method ensures that the fat and sugar present in enriched dough is evenly distributed.
Modified Straight Dough Method Overview
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. The Modified Straight Dough Method is utilized for combining enriched dough, meaning dough that contains fat, sugar, and sometimes eggs and milk.
The purpose of the modified straight dough method is to ensure even distribution of the fat and sugar present in enriched dough. This method is very simple but requires a few more steps compared to The Straight Dough Method.
Modified Straight Dough Method Procedure
- Mix the yeast with the liquid.
- Combine the fat, sugar, salt, and flavorings. If the bread includes dry milk powder, this will also be added in this step.
- Add the eggs, one at a time, mixing until fully combined before adding the next egg.
- Add the liquid/yeast mixture and stir to combine.
- Add the flour and mix until it is all saturated.
- Follow the recipe’s procedure for either kneading or following the stretch and fold method for building the gluten structure.
- Follow the recipe’s procedure for fermentation.
- Release the gas out of the dough by pressing down in the middle and folding the sides over the top of the dough, “punching”.
- Shape the bread and let it rise until double in volume.
Using the Modified Straight Dough Method with the Sponge Method
If you are making a sponge, aka a preferment, for your bread you can still utilize the Modified Straight Dough Method. Follow the steps for making the sponge and when you are mixing the final dough, add the sponge in with the flour in the mixing process.
Yeast Breads Made Using the Modified Straight Dough Method
- Basic Sweet Yeast Dough Master Recipe
- Braided Cinnamon Bread
- Pan Pizza with Crispy Crust
- Dijon Stout Soft Pretzels
Other Related Articles
- Intro to Bread Making: The Basic Process
- Baking with Yeast 101
- The Straight Dough Method
- The Sponge Method
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