The Improved Method
A Bridge Between Tradition and Efficiency
A balanced method that combines short mixing, a rest period, and pre-ferments.
The Improved Mixing Method blends the mechanical ease of modern baking with the flavor and texture benefits of traditional dough development. It uses a short first-speed mix followed by a rest period (autolyse), then finishes gluten development with a brief second-speed mix.
The inclusion of pre-ferments (like poolish or pâte fermentée) brings acidity and strength to the dough, allowing bakers to reduce overall fermentation time without losing structure or taste. This method preserves carotenoid pigments, producing bread with a more open crumb and a creamy color.
Step-by-Step
Improved Procedure
Step 1 - Initial Mix (First Speed)
This prepares proteins and starches for the development of passive gluten.
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Combine flour and water.
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Mix on low speed until ingredients are fully hydrated (3–5 minutes).
Step 2 - Autolyse (Rest Period)
Improves extensibility and reduces oxidation risk.
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Let dough rest covered for 20–30 minutes.
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No mixing or kneading.
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Gluten bonds begin forming on their own.
Step 3 - Final Mix (Second Speed)
Develops gluten.
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Add preferment, salt, and yeast to dough.
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Mix on second speed for 3–6 minutes.
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Avoid overmixing to preserve flavor/color.
Step 4 - Bulk Fermentation
Develops strength and aroma.
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Ferment for 1–2 hours at room temperature.
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Apply 1–2 folds during fermentation as needed.
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Dough should expand and show elasticity.
Step 5 - Divide, Final Proof, Bake
Supports open crumb and balanced oven spring.
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Divide dough into desired portions.
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Shape loaves gently to preserve gas.
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Final proof for 30–90 minutes.
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Bake per instructions.
Raw Ingredients for the Improved Method
Each plays a key role in fast development.
This section breaks down the function of each key ingredient so you can mix with confidence and troubleshoot with clarity.
Flour
Supplies gluten-forming proteins; carotenoid pigment gives creamy crumb.
Water
Hydrates flour; supports enzymatic activity.
Yeast
Provides leavening; timing critical post-autolyse.
Salt
Strengthens gluten; regulates fermentation.
Tricks of the Trade
Here are practical tips that help bakers avoid common mistakes and improve results.
1. Autolyse = Free Gluten Boost
Skipping the autolyse reduces dough extensibility and flavor. Even 20 minutes helps.
2. Don’t Overdo Second Speed
Too much high-speed mixing overoxidizes and whitens the crumb. Stop at moderate gluten.
3. Use Pre-Ferments Strategically
Using an aged pre-ferment builds aroma and reinforces gluten—cutting bulk time in half.
