Straight Dough

· Scale all ingredients, mix for 30 seconds in first speed (dough hook)
· Mix yeast with a portion of measured water (2X it's weight)
· Add yeast and the rest of the measured liquids
· Mix on second speed until a smooth dough is formed.
· Develop for 8-10 minutes, remove hook, cover with a cloth.
· Allow to ferment.
· When using freshly compressed yeast, dilute with approximately double the amount of yeast, water temperature generally 100 degrees.

Modified Straight Dough

· Scale all ingredients.
· Cream fat, sugar, salt and milk solids until smooth. Scrape down the bowl.
· Add nay egg products and flavorings until they are absorbed and scrape down the bowl.
· Add yeast and liquids an scrape down the bowl.
· Finish off the dough with dry ingredients (flour, etc.) and mix until all is incorporated.

Basic Sponge

· Mix flour, liquid and yeast until incorporated.
· Ferment, allowing to double in size.
· Add to formula according to mixing method.
· Add flour and reaming dry ingredients.
· Mix to form a smooth, uniform dough.