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Updated: May 19, 2025
The quick-process straight-dough method differs from the quick-process sponge method in that the entire amount of flour is added when the ingredients are first mixed, with the result that a stiff dough instead of a sponge is formed. As has already been learned, this stiff dough rises more slowly than a sponge, but it requires one rising less.
Placing the bowl containing the dough mixture in a larger vessel of hot water is a simple and satisfactory way of obtaining a uniform temperature, being especially desirable for a sponge in the quick-process sponge method. The water in the large vessel should be at a temperature of about 110 to 115 degrees Fahrenheit.
The quick-process sponge method requires only about 5 hours for its completion, and the bread may be started at any time of the day that will allow this amount of time for carrying on the work. For this method, warm the ingredients and then combine the sugar, salt, fat, liquid, and dissolved yeast.
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