No Time Dough Method
The underlying principle in the No Time Dough method is that in the presence of suitable oxidizing agents, its is possible for a newly-mixed dough to attain full development and maturity fairly quickly, without the need for bulk fermentation.
Unlike the straight dough or sponge dough methods in which the dough is conditioned by fermentation, the dough of the no time dough is conditioned by chemical development during the mixing stage.
Dough conditioners, bread improvers and softeners are added in the dough to achieve the desired results and bread is done in 3-4 hours. After mixing , the dough is scaled and immediately given a final proofing.
Straight Dough Method
This method follows the same mixing procedures but is given an intermediate proofing before the dough is sent to be scaled. Fermentation takes place so the dough is punched down and then scaled into its final shape for final proofing.
Sponge and Dough Method
Part of the flour, water and yeast from the recipe is partially mixed and allowed to ferment from 2-12 hours depending on the type of recipe. After the initial fermentation, the rest of the ingredients are mixed with sponge and then given a shorter fermentation.
Modified No Time Dough
The same mixing procedures as the no time dough but proofing is extended by using very little yeast. Used by panaderos to allow them to mix the dough at night and bake them early in the morning.
One of the many variations of sponges or starters but this one utilizes part of the dough that is already mixed, fermented and then used in another batch of fresh dough.
Usually a very loose combination of flour, water and yeast with the addition of yogurt, sourdough cultures, apple cider, wine etc., Starters are usually used in artisan breads.