This weekend I experimented with the 'no-time' dough method with donuts.
They cam out very fast and we're decent, but almost too light and soft.
Has anybody else tried this method, and if so what were your results/opinions?
I’ve used a similar process, straight dough, for bread with good results.
I think it comes down to matching the mixing method to the right product AND using the best flours for added flavor.
These baguettes were all made with straight dough. The crumb and crust are excellent. If you look closely, you’ll see that one baguette crumb is darker than the other.
The darker baguette was made with a mix of two flours: Type 80 and an AP unbleached flour with 11.5% protein and
60% ash.
The Type 80 flour is 12.5% protein and 80% ash. It is also milled like French flour (milled whole, then sifted to 80% ash). Milling of other flours involves separating the wheat kernel into its parts (bran, germ, and endosperm), milking the parts separately, then blending the flours from each part to create specific flours. Whole wheat flour will be blended with all the parts; it’s 100% extraction, meaning 100% of the kennel is used. AP flour is between 60% - 70% extraction, meaning 60% - 70% of the kernel is used.
The decision to blend Type 80 with AP in this straight dough was to add flavor, texture, and color. Without a long bulk fermentation, there’s an absence of flavor. To counter that, you select flours with more characteristics.
Doughnuts are pretty bland. That’s why brioche dough doughnuts are preferred—fat and fermentation = flavor.
I would suggest you just experiment with mixing methods using different flours and products.
