In small and medium size bakeries, the two methods used to mix doughs are the straight dough method and the sponge and dough method. Most of the large commercial wholesale bakeries use the continuous mixing method
Straight dough method: In this method ingredients are mixed at one time, and prepared for a single fermentation process. Doughs produced by this method results in breads with course grain and texture and the crumb is not as soft as that produced by other methods. The baked loaf will not have as much volume as one made with the sponge and dough method.
Sponge and dough method: In this method, there are two mixing and two fermentation periods exist. Part of the ingredients in the formula are mixed and allowed to ferment for 4 to 6 hours which is called the sponge. After the fermentation process is completed, the second part is called the dough. Basically, the fermented sponge is added back into the mixer and the remaining ingredients are mixed together to form the dough. After the gluten has been fully developed, the dough is is given a second fermentation time of 15 to 20 minutes.
Continuous mixing method: It is a popular method suitable for commercial bakeries. The bread produced by this method has very fine tight grain similar to the grain of cake. In continuous bread making system a liquid ferment, brew or liquid sponge is prepared and allowed to ferment in stainless steel tanks under controlled temperature conditions for several hours. The fermented mixtures are cooled by the use of refrigerated coils between the walls of the tanks until ready to be used. This process eliminates setting individual sponges and doughs, and the need for dough troughs and large fermentation rooms. This is a method of bringing together continuously all the ingredients in the right proportion for the dough.
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