When it comes to dough methods for lye baked goods, we have various options at our disposal: direct dough method as well as interrupted fermentation and retarded fermentation. This allows us to optimise the production process and further increase the quality of lye baked goods.
Short dough method
The dough pieces are allowed to prove immediately after moulding and are stiffened before being treated with lye.
Interrupted fermentation
The interrupted fermentation is a flexible dough method with storage temperatures below -7° C. After the thawing and fermentation phase, the dough pieces are usually removed from the system at semi-fermentation for stiffening, then treated with lye and baked.
Retarded fermentation
The retarded fermentation is a dough method with storage temperatures above 0° C. Here, the fermentation temperature depends on the desired fermentation time. If the dough pieces are baked throughout the day, it is 12 – 18° C, and 5 – 8° C for overnight dough method. The final proof or stiffening takes place at room temperature subsequently.
