This is a level of dough mixing which develops gluten to its maximum potential. Mixing time is longer than a “short” or “improved” mix. A gluten window formed at the end of mixing will be thin, strong and very smooth with no striations of under-developed gluten appearing. Usually no additional folds are needed during the bulk fermentation when an “intensive” mix is used. The crumb will typically have very small and regular bubbles in the crumb.
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