A method of making bread which eliminates the bulk fermentation by using high-energy mixing to speed up gluten development. It is used by many large bakeries because it allows loaves to be made in a much reduced time.
No-time dough
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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
