This is an intermediate level of dough mixing between a short and intensive mix. With an improved mix, there is a definite gluten window that can be seen at the end of mixing, but the window is not as thin and clean as it is with an intense mix. There may be striations of under-developed gluten running through the window and the window tears more easily than it does with an intensive mix. Bread made using an improved mix will have some areas of irregular bubble sizes but less irregular than when using a short mix. Folds during bulk fermentation may be needed to strengthen the dough.
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