Leavened dough is a fluffy dough that can rise and increase in volume thanks to fermentation and the addition of baking powder. The fermentation in it happens thanks to the use of yeast and usually takes some time. The finished product from this dough is tasty, very soft, and airy.

There are 2 ways to cook leavened dough: with 2 methods — the Sponge & Dough method and the Straight Dough Method.

— When using the straight dough method, all ingredients are mixed in a single session and are brought to a homogenous consistency. Afterward, the dough is left for some time to let it rise and “ripen”.

— Using the sponge and dough method implies the preliminary making of a mixture of flour, water, and yeast, which is left to rise until it increases in size. Later, sugar, salt, oil, and more flour are added to the dough. This method gives the dough a flakier and more airy texture.

The leavened dough is good for baking bread, buns, bases for pizza, doughnuts, pretzels, and beignets.

Comments to article «A Guide to Types of Dough and What They’re Used For»