Podcast
Questions and Answers
What is the duration of bulk fermentation in the Short Mix Method if no pre-ferment is used?
What is the duration of bulk fermentation in the Short Mix Method if no pre-ferment is used?
What is the purpose of performing stretch-and-folds in the Short Mix Method?
What is the purpose of performing stretch-and-folds in the Short Mix Method?
In the Intensive Mix Method, how long does the bulk fermentation take if a pre-ferment is used?
In the Intensive Mix Method, how long does the bulk fermentation take if a pre-ferment is used?
What is the characteristic of the dough after performing stretch-and-folds in the Short Mix Method?
What is the characteristic of the dough after performing stretch-and-folds in the Short Mix Method?
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In the Improved Mix Method, when is the set of stretch-and-folds performed?
In the Improved Mix Method, when is the set of stretch-and-folds performed?
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What is the characteristic of the dough in the Intensive Mix Method?
What is the characteristic of the dough in the Intensive 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 pre-ferment or with sourdough and no manufactured yeast
- Perform stretch-and-folds every 15-20 minutes, at least 4-5 times, 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 pre-ferment
- Not suitable for sourdough with no manufactured yeast
- No folds required to achieve strength
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 pre-ferment or with sourdough and no manufactured yeast
- Perform stretch-and-folds after 20-30 minutes of fermentation, with an optional second set if needed
- Dough will improve in strength over the bulk fermentation period
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Description
This quiz covers the Short Mix Method and Intensive Mix Method for bread making, including mixing times, bulk fermentation, and folding techniques.
