The yeast is added after the water and the mixer is started. All the ingredients are measured precisely. The mixer has been running for about ten minutes and this dough that we see is called a sponge. This is actually a starter dough, because not all the ingredients have been added yet. This procedure thoroughly mixes the yeast with the flour.
Most commercial bakeries don t use a sponge because it takes too much time.
This sponge will be taken out and placed in a large container so it can ferment for two hours. It s two hours later now, and all the ingredients have been placed into the mixing tube. The sponge is being added back into the mixer. All the ingredients have been thoroughly mixed and we have dough just about ready to be placed in pans. The dough goes to a machine called a divider that makes dough balls that weigh 1 to 1 pounds.