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Are all bread dough practices the same?
Not all bread dough is the same, there are differences, generally speaking, there are four basic techniques for making bread dough

1, direct method

The direct method is when all the ingredients are mixed thoroughly, kneaded out, and then baked with only one fermentation, which is called the direct method. The standard fermentation time for the direct method is 2 hours. Advantages: Easy and quick to make, short time-consuming, not limited by space (can be used in a small operation room) Disadvantages: Bread made by this method has a slightly rough texture due to the small water content, ages easily, and has a shorter shelf life. The flavor is not as strong as in other methods. The direct method is suitable for breads with a rough texture, such as buns or seasoned breads.

2, the middle seed method The so-called middle seed method is to divide the bread ingredients into the middle seed dough and the main dough, the first fermentation of the middle seed dough and then mixed with the main dough, kneading out the gluten, shaping and then 2 fermentation, and finally baked. (Medium Dough Fermentation) Advantages: Because of the second fermentation, the texture is very soft and fluffy, and the characteristic fermented aroma of the dough makes the taste better, the bread is larger, and the shelf life is longer. Disadvantages: Slightly sour dough, time-consuming shaping, difficult to handle. Usage: Mostly used for toast type breads that don't need much shaping, such as chops buns and Hokkaido toast.