Podcast
Questions and Answers
What is the primary difference between the Short Mix Method and the Intensive Mix Method in terms of mixing time?
What is the primary difference between the Short Mix Method and the Intensive Mix Method in terms of mixing time?
Which method is not suitable for making a sourdough with no manufactured yeast?
Which method is not suitable for making a sourdough with no manufactured yeast?
How often should stretch-and-folds be performed in the Short Mix Method?
How often should stretch-and-folds be performed in the Short Mix Method?
What is the purpose of performing stretch-and-folds in the Short Mix Method and the Improved Mix Method?
What is the purpose of performing stretch-and-folds in the Short Mix Method and the Improved Mix Method?
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How long does the bulk fermentation typically take in the Improved Mix Method if using a pre-ferment?
How long does the bulk fermentation typically take in the Improved Mix Method if using a pre-ferment?
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What is the consequence of performing too many stretch-and-folds in the Improved Mix Method?
What is the consequence of performing too many stretch-and-folds in the Improved Mix Method?
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Study Notes
Short Mix Method
- Mixing time: 12-15 minutes on first speed
- Bulk fermentation: 3-4 hours with pre-ferment, or 4-5 hours without
- Perform 4-5 sets of stretch-and-folds every 15-20 minutes to achieve smooth and strong dough
Intensive Mix Method
- Mixing time: 5 minutes on first speed, then 8-15 minutes on second speed
- Bulk fermentation: 30 minutes with pre-ferment, or up to 60 minutes without
- No folds required to achieve dough strength
- Not suitable for sourdough with no manufactured yeast
Improved Mix Method
- Mixing time: 5 minutes on first speed, then 3-5 minutes on second speed
- Bulk fermentation: 1-2 hours with pre-ferment, or up to 3 hours without
- Perform 1 set of stretch-and-folds after 20-30 minutes of fermentation, with an optional second set if needed
- Dough strength improves noticeably during bulk fermentation
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Description
Learn about the Short Mix and Intensive Mix Methods in baking, including mixing times, bulk fermentation, and stretch-and-folds techniques. Understand the steps involved in each method.
