The Improved Method
Ingredients: Room-temperature
Products: Baguettes, Pain de Campagne, Ciabatta, Sourdough
The Improved Mixing Method was developed in France in the 1960s as a response to the flavorless bread resulting from the overuse of intensive mixing. Spearheaded by Raymond Calvel, the method combines the speed of modern mixers with key elements of traditional fermentation to produce doughs with improved flavor, structure, and color.
The process shortens total fermentation time while preserving organic acid development, which contributes to both dough strength and flavor complexity. This method became especially useful for bakers wanting to balance quality with production efficiency.
Improved Method
Learning Objectives
After this module, learners will understand how to execute the Improved Mixing Method, including how to use autolyse and pre-ferments to improve dough quality, when to apply mixing speeds, and how the method improves bread flavor and structure.
