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8.2.4 Indirect, direct and combined dough methods

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In the production of bread containing rye, three different dough methods are possible, the indirect, the direct and the combined dough method.

Indirect dough method

The processing of a one-stage, two-stage or three-stage sourdough before the production of the main dough is understood by this. The active sourdough and all the other recipe components (remaining flour, salt, yeast, water) are mixed into a main dough after the processing of the sourdough.

Direct dough method

In the case of the direct dough method, no active sourdough is used. Instead, a dried sourdough and/or a dough acidifying agent is used and, together with all the other ingredients, mixed directly into the main dough.

Combined dough method

In the case of the combined dough method, a one-stage, two-stage or three-stage sourdough is made initially. When producing the main dough, a dried sourdough and/or a dough acidifying agent is added over and above this active sourdough.

The individual kinds of dough method have advantages and disadvantages which are listed in table 8.5.

Table 8.5: Advantages and disadvantages of the indirect, direct and combined dough methods