6 Questions
What is the primary difference between the Short Mix Method and the Intensive Mix Method in terms of mixing time?
The Intensive Mix Method has a longer mixing time on second speed.
Which method is not suitable for making a sourdough with no manufactured yeast?
Intensive Mix Method
How often should stretch-and-folds be performed in the Short Mix Method?
Every 15-20 minutes
What is the purpose of performing stretch-and-folds in the Short Mix Method and the Improved Mix Method?
To improve the dough's strength and smoothness
How long does the bulk fermentation typically take in the Improved Mix Method if using a pre-ferment?
1-2 hours
What is the consequence of performing too many stretch-and-folds in the Improved Mix Method?
The dough will become too strong and less extensible
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
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.
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