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3 techniques
A technique used by bread makers to enhance gluten development. To perform an autolyse, combine the flour and water at a low speed until it forms a dough. Let the dough rest for 30 minutes before proceeding to mix in the rest of the ingredients.
A technique of making bread that involves mixing all the ingredients, yeast, flour and liquid together at once.
A technique of mixing dough in a two stage process to produce more flavorful loaves. The first stage involves mixing a small amount of water, flour and yeast together first and giving it some time to ferment. The sponge is then mixed in with the rest of the ingredient. Loaves produced this way requires shorter fermentation time, allow for more flexibility in timing (the sponge can be held in the fridge for longer time), develops a better flavor and requires less yeast.