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Indirect, direct and combined dough methods

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In the production of bread containing rye, three different dough methods are possible, the indirect, the direct and the combined dough method.

Indirect dough method

The processing of a one-stage, two-stage or three-stage sourdough before the production of the main dough is understood by this. The active sourdough and all the other recipe components (remaining flour, salt, yeast, water) are mixed into a main dough after the processing of the sourdough.

Direct dough method

In the case of the direct dough method, no active sourdough is used. Instead, a dried sourdough and/or a dough acidifying agent is used and, together with all the other ingredients, mixed directly into the main dough.

Combined dough method

In the case of the combined dough method, a one-stage, two-stage or three-stage sourdough is made initially. When producing the main dough, a dried sourdough and/or a dough acidifying agent is added over and above this active sourdough.

The individual kinds of dough method have advantages and disadvantages which are listed in the following table.

Advantages and disadvantages of the indirect, direct and combined dough methods