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Questions and Answers
The Short Mix Method requires a 5-minute mix on first speed.
The Short Mix Method requires a 5-minute mix on first speed.
False (B)
The Intensive Mix Method is suitable for a sourdough that uses no manufactured yeast.
The Intensive Mix Method is suitable for a sourdough that uses no manufactured yeast.
False (B)
The Improved Mix Method requires a 10-minute mix on second speed.
The Improved Mix Method requires a 10-minute mix on second speed.
False (B)
The Short Mix Method requires a set of stretch-and-folds every 30 minutes.
The Short Mix Method requires a set of stretch-and-folds every 30 minutes.
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The Bulk fermentation time for the Improved Mix Method is 4-5 hours.
The Bulk fermentation time for the Improved Mix Method is 4-5 hours.
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The Intensive Mix Method requires a 60-minute bulk fermentation time if using a pre-ferment.
The Intensive Mix Method requires a 60-minute bulk fermentation time if using a pre-ferment.
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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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