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Updated: May 17, 2025
This shorter period of time is doubtless due to the fact that throughout the process, whether the straight-dough or the sponge method is followed, the mixture must be kept at a uniform temperature of about 90 degrees Fahrenheit.
As has just been explained, three risings are necessary in the sponge method of both the long and the short process, whereas only two are required in the straight-dough methods. The last rising, or the one that takes place after the dough is shaped into loaves, is the one that affects the texture of the bread most, so that it should receive considerable attention.
After it rises in the pans until it doubles in bulk, it is ready to be baked. The only disadvantage of the straight-dough method is that a stiff dough rises more slowly than a sponge, but since the entire night is given to the rising no difficulty will be experienced in carrying out this process.
A point to remember, however, is that dough made according to this method must be kept warmer than that made by the sponge method. Quick Process. In the quick process of combining bread ingredients, there are also two methods of procedure the sponge method and the straight-dough method.
After it is properly kneaded, shape it into loaves, place them in greased pans, let them rise until they have doubled in bulk, and then bake them. Combining the ingredients in the manner just mentioned is following the sponge method of the long process. By adding all instead of half of the flour at night, the straight-dough method of this process may be followed.
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.
Add the remaining liquid and stir in half or all of the flour, according to whether the process is to be completed by the sponge or the straight-dough method. One yeast cake may be used instead of two. However, if the smaller quantity of yeast is used, the process will require more time, but the results will be equally as good.
Add the remainder of the liquid, and then stir in half or all of the flour, according to whether the sponge or the straight-dough method is preferred. Then proceed according to the directions previously given for making bread by the quick process. The long process may also be followed in making whole-wheat bread, and if it is, only one-half the quantity of yeast should be used. Graham Bread.
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.
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.
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