中种法的利与弊，90%的人都存在误区！

Core Viewpoint - The article discusses the "intermediate dough method" (中种法) in bread making, clarifying misconceptions while detailing its characteristics, advantages, and disadvantages [1][3]. Advantages - Shortens mixing time: The intermediate dough requires minimal kneading, allowing gluten to form during fermentation, thus reducing the mixing time needed for the main dough [7]. - Easier dough handling: The dough remains soft and resilient due to shorter fermentation times, making it less prone to damage during mechanical processing [9]. - Less affected by ingredients and steps: The method allows for better handling of ingredients that may negatively impact dough texture, such as cocoa powder and skim milk powder [11][12][15]. - Higher yeast activity: The intermediate dough's pH is more favorable for fermentation, and the second mixing introduces oxygen, enhancing yeast respiration [16][19]. - Larger final product volume: The method produces a strong and elastic dough, resulting in larger bread volume [20]. Disadvantages - Diminished flour flavor: The method can lead to a loss of the flour's original flavor due to excessive oxidation of gluten [22][23]. - More complex steps: The process is more labor-intensive, which can be a drawback for bakeries focused on efficiency [22]. - Space requirements: The need to store intermediate dough can be a challenge in smaller kitchens [23]. Types of Intermediate Dough Method - 70% Intermediate Dough Method: Uses 70% of the flour for the intermediate dough, with the remaining 30% added later [32]. - Night Dough Method: Involves using less yeast and water, allowing for overnight fermentation, which can improve efficiency [37][39]. - Sugar Intermediate Dough Method: Incorporates a small amount of sugar during the intermediate dough stage to manage osmotic pressure [41][44]. Suitable Applications - High ingredient ratio breads: The method is beneficial for rich breads that rely on flavors from ingredients like eggs and butter, where flour flavor is less critical [48][50]. - Breads with challenging ingredients: It helps improve dough extensibility when using ingredients like matcha or cocoa powder, which can hinder dough formation [51][53]. - Not suitable for flavor-focused breads: The method is less ideal for breads that require a strong wheat flavor or those that are already short in mixing time, such as baguettes [60]. Conversion from Direct Method to Intermediate Dough Method - Adjust flour ratios: The proportion of flour used for the intermediate dough should be determined based on the desired bread characteristics [63][68]. - Slightly reduce total water: A reduction of 3% to 5% in water is recommended to prevent stickiness [70]. - Shorten first fermentation time: The first fermentation time should be controlled to avoid over-fermentation, typically around 15 minutes [72].