page_title: Straight dough
section_title: Process
hierarchical_section_title: Straight dough / Process
caption_attribution_description: English: PACIFIC OCEAN (Oct. 30, 2007) - Culinary Specialist Seaman Brandon Freeman, of Lakeland, Fla., kneads dough into rolls in USS Kitty Hawk's bake shop. While underway, Kitty Hawk's bakeshop produces more than 900 loaves of bread a day. U.S. Navy photo by Mass Communication Specialist 3rd Class Dylan Butler (RELEASED)
context_page_description: Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation rest of about 1 hour or longer occurs before division. It is also called the direct dough method.
context_section_description: In general, the process steps for making straight dough are as follows:
  Mise en place: The first step is to look at the formula ("recipe"), familiarize yourself with the ingredients and process, get ready to perform the task at hand. Assess the availability of tools, consider the batch size and time schedule, and gather what is needed.
  Weigh ingredients: This is also called scaling.  If more yeast is chosen for the initial mixing and it is viable, faster fermentation occurs. If too much yeast is used the result is a noticeable yeast flavor.
  Mixing: The ingredients are all placed in a mixing bowl at once and combined together.  A variation of this technique is to add ingredients sequentially.  This mixing process may be done by hand kneading or by machine. Once fermentation has commenced, it will continue until the heat of the oven kills the yeast during baking. For fast fermentations, long, intense mixing techniques are recommended for dough development, whereas for long-fermented doughs, short-mixing techniques on slow speeds or hand kneading may be used with sufficient later folding.
  It is known that mixing adds heat to dough, and more intense mixing adds heat more quickly.  Doughs mixed at warmer temperatures of 79 °F (26 °C) are known to have more oxidation than doughs mixed at lower temperatures of 73 °F (23 °C). Oxidation results in loss of color and flavor. Bakers sometimes substitute a weight of crushed ice for some of the dough's water to compensate for the expected temperature rise, while other bakers use "water-jacketed or refrigerated mixer bowls" to keep the dough cooler during mixing.
  Bulk fermentation:  After mixing, the dough is allowed to rest in a bowl or container of large enough size to accommodate dough expansion, usually in a warm location of about 75–80 °F (24–27 °C).  The container is often covered so the dough remains in a humid environment, ideal is 74–77% relative humidity.  Without some humidity the dough surface will tend to dry and develop a skin. As the dough rests, it will expand in volume due to the carbon dioxide created as it ferments. The dough will expand to a certain point, then volume growth will stall, and eventually the peak of the dough will begin to fall. When it reaches this point, it is at about 66–70% of its total fermentation time.
  Stretch and folds or degassing: When the dough reaches a specified size or scheduled time it is removed from the bowl and stretched and folded on a flour-dusted surface for the purposes of degassing the bubbles that have formed as well as stretching and aligning the gluten, then it is returned to the bowl for continued bulk fermentation. Prior to folding, the dough surfaces that are folded together should be brushed to remove excess dry flour. This is also called knock back or punch down, and may occur in an oiled bowl followed by a few folds, then flipped over so the seam side is down. This stretching and folding develops the gluten and equalizes the dough temperature. Long bulk fermentations may have as many as 4 to 5 folding sessions.  Some schedules begin degassing at half the total fermentation time, while others degas once just before the peak begins to fall.  A fermentation ratio is described as the time the dough takes from leaving the mixer to just before the peak begins to fall — when degassing occurs — relative to the remaining bulk fermentation time afterwards.  Folding or knock back may also be omitted: after sufficient bulk fermentation time, the dough may go straight to make-up.
  Make-up
  Dividing:  This is also called scaling or portioning. The bulk dough is divided to smaller, final weights.  This step is used when making more than one loaf of bread, or many rolls.
  Pre-shaping or rounding:  The dough pieces are made into oval, cylinder, or round shapes, depending upon the shape's appropriateness to the final product.
  Bench or intermediate proofing:  A rest period of 8 to 30 minutes follows which allows the dough to relax, easing shaping.
  Shaping:  Each piece of dough is manipulated into its desired final shape, and either placed on 
caption: Dough in the make up process.
exif: {"Image ImageDescription": "071030-N-0167B-058\nUSS KITTY HAWK, at sea (Oct. 30, 2007) - Culinary Specialist Seaman Brandon Freeman, 19, of Lakeland, Fla., kneads dough into rolls in USS Kitty Hawk's bake shop Oct. 30.  While underway Kitty Hawk's bake shop produces more than 900 loaves of bread a day.  Kitty Hawk and the embarked Carrier Air Wing 5 squadrons deployed Oct. 21 and will participate in exercise ANNUALEX with the Japan Maritime Self-Defense Force in November.  Kitty Hawk operates from Fleet Activities Yokosuka, Japan.   The air wing operates from Naval Air Facility Atsugi, Japan.   \nU.S. Navy photograph by Mass Communication Specialist 3rd Class Dylan Butler", "Image Make": "NIKON CORPORATION", "Image Model": "NIKON D70s", "Image Orientation": "Horizontal (normal)", "Image XResolution": "300", "Image YResolution": "300", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "Adobe Photoshop CS3 Macintosh", "Image DateTime": "2007:10:30 10:53:29", "Image Artist": "Mass Communication Specialist 3r", "Image YCbCrPositioning": "Co-sited", "Image ExifOffset": "940", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "1678", "Thumbnail JPEGInterchangeFormatLength": "5788", "EXIF ExposureTime": "1/100", "EXIF FNumber": "7/2", "EXIF ExposureProgram": "Manual", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2007:10:30 14:25:40", "EXIF DateTimeDigitized": "2007:10:30 14:25:40", "EXIF ComponentsConfiguration": "YCbCr", "EXIF CompressedBitsPerPixel": "4", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "3", "EXIF MeteringMode": "Pattern", "EXIF LightSource": "Unknown", "EXIF Flash": "Flash fired, auto mode, return light detected", "EXIF FocalLength": "21/2", "EXIF SubSecTime": "00", "EXIF SubSecTimeOriginal": "00", "EXIF SubSecTimeDigitized": "00", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "3008", "EXIF ExifImageLength": "2000", "Interoperability InteroperabilityIndex": "R98", "Interoperability InteroperabilityVersion": "[48, 49, 48, 48]", "EXIF InteroperabilityOffset": "1552", "EXIF SensingMethod": "One-chip color area", "EXIF FileSource": "Digital Camera", "EXIF SceneType": "Directly Photographed", "EXIF CVAPattern": "[0, 2, 0, 2, 2, 1, 1, 0]", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Manual Exposure", "EXIF WhiteBalance": "Auto", "EXIF DigitalZoomRatio": "1", "EXIF FocalLengthIn35mmFilm": "15", "EXIF SceneCaptureType": "Standard", "EXIF GainControl": "None", "EXIF Contrast": "Soft", "EXIF Saturation": "Normal", "EXIF Sharpness": "Normal", "EXIF SubjectDistanceRange": "0"}