Patent ID: 8435578
Filing Date: 2013-05-07
Classification: A21D

Abstract:
1. A method, comprising: hydrating dry ingredients including yeast with a liquid having a first temperature in a range of approximately 40 to 50 degrees Fahrenheit to provide a dough having a temperature of approximately 55 to 65 degrees Fahrenheit, wherein the hydrating includes combining the dry ingredients with a quantity of the liquid sufficient to provide a stirrable dough and mixing the liquid and the dry ingredients substantially without kneading; maintaining the dough at a second temperature within a range of approximately 50 to 60 degrees Fahrenheit for a first fermentation-retarding delay time in a range of approximately three to ten hours; increasing the temperature of the dough from the second temperature to a third temperature in a range of approximately 60 to 75 degrees Fahrenheit, and maintaining the dough at the third temperature for a first rise time in a range of approximately twelve to twenty-four hours following the first delay time; stirring the dough following the first rise time to at least partially deflate the dough; maintaining the dough at a fourth temperature in the range of approximately 60 to 75 degrees Fahrenheit for a second rise time in a range of approximately ¾ to 3 hours following the stirring; and baking the dough following the second rise time.