How are most yeast breads baked?

Direct dough method: This is the most straightforward bread-making method. All of the ingredients are mixed together at once and then kneaded until the dough is smooth and elastic. The dough is then left to rise, shaped into loaves, and baked.

Sponge dough method: This method involves making a sponge, which is a mixture of flour, water, and yeast. The sponge is left to ferment for several hours until it is bubbly and active. The remaining ingredients are then added to the sponge and the dough is kneaded until smooth and elastic. The dough is then left to rise, shaped into loaves, and baked.

Biga: Biga is a type of pre-fermented dough that is made with a high percentage of water and a small amount of yeast. The biga is left to ferment for at least 12 hours, which develops a complex flavor and aroma. The biga is then added to the remaining ingredients and the dough is kneaded until smooth and elastic. The dough is then left to rise, shaped into loaves, and baked.

Sourdough: Sourdough bread is made with a fermented dough that is made with a sourdough starter. The sourdough starter is a culture of wild yeast and bacteria that is maintained by feeding it with flour and water. The sourdough starter gives sourdough bread its characteristic sour flavor. The dough is then left to rise, shaped into loaves, and baked.