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?
- 3-4 hours (correct)
- 30 minutes
- 1-2 hours
- 60 minutes
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?
- To speed up the fermentation process
- To improve the dough's extensibility
- To reduce the dough's strength
- To achieve the dough's strength (correct)
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?
- 3-4 hours
- 60 minutes
- 1-2 hours
- 30 minutes (correct)
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?
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?
What is the characteristic of the dough in the Intensive Mix Method?
What is the characteristic of the dough in the Intensive Mix Method?
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.
