THE DIFFERENCE BETWEEN DIRECT AND INDIRECT DOUGH
Direct and indirect dough: two different bread-making methods
When making dough for bread making, we tend to take for granted that there is only one method of combining ingredients but in reality there are 2 different approaches and 1 intermediate one. In the article we see in detail both direct mixing and indirect mixing.
The most common and widespread method even at home is undoubtedly the DIRECT DOUGH: it consists of mixing all the ingredients in a single phase. The leavening times will therefore depend on the type of flour, the quantity of yeast in the recipe and the fermentation temperature.
As regards the intermediate approach, the SEMI-DIRECT DOUGH is mainly used in pizzerias and bakeries because it involves the reuse of the "carry-over dough", i.e. a piece of leftover and already fermented dough, which is then used as yeast to create a new dough.
The most effective method, but which requires more work, is the INDIRECT DOUGH which involves 2 phases: the pre-dough which begins to ferment a day in advance and is subsequently added to the other ingredients.
THREE TYPES OF PRE MIXTURES
As regards pre-doughs, there are mainly 3 types:
- MOTHER YEAST must be cultivated and can only be used after refreshment, it allows you to significantly reduce fermentation times;
- the BIGA is mainly used for bread and must be prepared at least a day before to obtain the leavening effect on the new dough;
- POOLISH, which is mainly used in pizzerias by slice or by shovel, because it is a highly hydrated dough (same quantity of water and flour) which is added to the other ingredients only after fermentation and gives the products great crunchiness.
All the advantages of kneading with the indirect method
In general, the advantages of the INDIRECT METHOD are as follows:
- more intense fragrance, taste and aroma than the direct method;
- honeycombing, greater quantity of “bubbles” in the crumb
- digestibility, thanks to longer fermentation times;
- less use of yeast;
- longer shelf life than other methods.
Naturally, the disadvantage is that you have to prepare the pre-dough in advance and therefore get to work at least a day before.
For all the methods described above the 3 main variables are:
1) fermentation temperature, which determines when the dough is ready to be cooked;
2) quantity of yeast and/or pre-dough, which gives more or less "boost" in leavening;
3) type of flour used, based on which the most suitable type of starter can be chosen.
For all our products we use indirect dough with a mother yeast that we have kept and refreshed for 7 years, with the aim of offering you products that are always fragrant, digestible and long-lasting.
7 сен 2024
