Not all bread dough methods are the same, there are differences. Generally speaking, there are four basic techniques for making bread dough

1. Direct method

Mix all the ingredients completely, knead out the fascia, and then bake it with only one fermentation, which is called the direct method. The standard fermentation time for the direct method is 2 hours. Advantages: The production is simple and fast, time-consuming, and not subject to site restrictions (small operating rooms can also be used). Disadvantages: The bread made by this method has a slightly rough texture, is easy to age, and has a short shelf life due to its low water content. The fragrance is not as strong as other methods. Commonly used range: The direct method is suitable for making bread with a slightly rough texture such as small dinner rolls or prepared bread.

2. Medium-sized dough. The so-called medium-sized dough is to divide the raw materials of bread into medium-sized dough and main dough. The medium-sized dough is fermented for the first time and then mixed with the main dough to knead the gluten. Membrane, fermented twice after shaping, and finally baked. (Medium-type dough fermentation) Advantages: Because of the secondary fermentation, the texture is very soft, and the unique fermentation aroma of the dough makes the taste better, the bread volume is larger, and the shelf life is longer. Disadvantages: The fermented dough will have a slightly sour taste, shaping is time-consuming, and the operation is difficult. Commonly used range: Mostly used for shortbread, Hokkaido toast and other toast-type breads that do not require excessive shaping.