There are 4 known breadmaking methods most commonly used in the baking industry, these are the following:
THE STRAIGHT DOUGH METHOD - this first method i learned how to use, involves two proofing stages. The first is when you proof the dough in a bowl after mixing, then after the dough has been shaped (final proofing). I do not use this method, i think it is a waste of my time proofing twice and waiting for both when i could use the same amount of time and create better results. I find the breads gummy and dry in just two days when i use this method.
THE NO TIME DOUGH METHOD - here, you use a bread conditioner or improver to chemically induce the dough to create a softer product since you are doing away with the intermediate proofing. Breads using this method are produced in just under 4 hours. This is the most popular method used in the Philippines. You can make any kind of breads using this method, i mentioned the brands of bread improver in the COMMERCIAL BREADMAKING BOOK. There are bread improvers in the market that contain natural ingredients so do not be afraid to use them.
This is the method i teach the class (3 days commercial bread making hands on) because it is the easiest to understand and the most popular for beginners to take on. Commercial bakeries use this method because it is also convenient, and even those who still mix their doughs manually can adapt this method.
THE SPONGE AND DOUGH METHOD - my preferred method, it uses two to three proofing stages, you call the intermediate proofing fermentation since you allow the acids and alcohols to develop in the dough. There is something uniquely inherent in the fermentation of the dough that creates an excellent product just like when you make wine or beer. The breads are softer, sweeter, has larger volume, does not deflate and has excellent keeping qualities. If you love French breads or other country Italian breads, such as Foccacia and Ciabatta, learn how to use this method when you make breads from now on. Not only will your baguette stay fresh for 3 days (not just one day), but the flavor is absolutely loaded with the scent and aroma of the yeast due to the fermentation process. This method is discussed extensively in the book and i highly recommend the use of this method alone. This method if used can make your Kitchen Aid work like a Hobart.Sponge fermenting for 12 hours
I highly recommend students who have never baked before to take the 2 day sponge and dough class especially if your goal is to open a bakery. This method reduces the mixing time, from 25 minutes (depending on the formula) to just 5 minutes, speeds up proofing time (again, depending on the formula) from 18 hours to 6 hours (30% eggyolk, butter, sugar) and create a more classic, flavorful bread that will outshine the best bakeries in the world.
Why do i hype this method? Because it is the stuff made for legends, our primitive ancestors handed it down to us, it is Artisan Craft style, breads made using time as its main ingredient, and the results are incredibly out of this world. Hard to explain unless you have experienced it, so be curious and learn this method, you will not be disappointed.
THE MODIFIED NO TIME DOUGH - here you reduce the yeast level of the dough to delay the proofing. This is done by bakers who want to bake the pandesal or rolls early in the morning, so they mix the dough in the evening and proof them overnight. The level of the yeast depends on what time you want the breads baked. You cannot simply use this much yeast and then be able to tell the length of proofing in one or two trials. You need to record the amount of yeast and the number of hours it took the dough to proof at the height or size you want. The biggest downfall or difficulty beginning bakers go through when dealing with this method is not knowing the baker's percentage of each ingredients. They simply calculate and guess. For example, a .50% yeast level should be applied to 1 kilo (1000 grams) or 5 Kilograms. This is the whole idea behind the baker's percentage, having a base flour in mind and a percentage of a particular ingredient that is standardized and tested. Now if what you have is the grams, 5 grams of yeast that you use for 1 kilogram of flour cannot be used when you increase the base flour to 5000 grams!!! I had a student who was told by a consultant that the weight of the yeast should be the same no matter how large of small the base flour is. Poor thing.
I use this method when i want the flavor of the bread to develop.
All of the methods mentioned here have their own advantages and disadvantages, for example, you will not use the sponge and dough method to produce breads that have a very small profit margin like pandesal. Fermenting a sponge requires more time, labor and space, so if you gain only P50.00 per batch of pandesal, why bother unless it is your style and you want to stick to it.
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NO SPECIAL RECIPE HERE, ANY KIND OF DOUGH CAN BE USED TO MAKE YOUR VERY OWN DOUGHNUT OR DONUT. HERE, I USED THE SAME DOUGH I USED FOR MY CINNAMON ROLLS TO MAKE THIS BATCH OF DOUGHNUTS FOR MY NEPHEW.
80% hydration, the sponge is more loose, flatter and obviously more fluid than the first sponge. Sponges are mixed by hand if you only mix small amounts, but large bakeries use a trough or drum for mass production.
Honey Oatmeal bread, the glaze we used in class was a dark amber caramel colored honey that is why the crust is dark brown, but the loaves are much larger compared to a No time dough method. Bread is softer and much more flavorful.
Below is the Ciabatta everyone in class is raving about, simple but very light and delightfully yummy! I hear my students already planning what to do with the breads while i pack some for them after our Ciabatta lunch. Nothing better than eating breads you made just a few minutes after baking them. Smelling the breads baking and eating them at the same time is a treat!
Fresh off the oven Ciabatta with Tuna and Pineapple filling. I sauteed the tuna with onions and garlic in front of the class, then added some pickles, mini diced cheese and a little mayo and voila! It was a perfect match. The crust is crispy and the inner crumb is chewy yet soft. Just one of the many things you can enjoy using the SPONGE AND DOUGH METHOD. All of the doughs we made were mixed in under 7 minutes. The mixer we are using never warmed up, saves us a lot of baking hours, (more time to bread chat) and at the same time produce excellent tasting breads.
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