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Updated: May 18, 2025
When the dough is in this condition, it is ready to be kneaded again, after which it may be shaped into loaves, placed in the pans, allowed to double in bulk again, and finally baked. The long-process straight-dough method is a shortened form of the method just explained. It does away with the necessity of one kneading and one rising and consequently saves considerable time and labor.
By the long process, there are two ways of combining the ingredients in order to make bread. One is known as the sponge method and the other as the straight-dough method. The long-process sponge method is employed when sufficient time can be allowed to permit the natural growth of the yeast.
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