A straight dough is one made by adding commercially produced baker's yeast (whether it is fresh compressed yeast, dried active yeast or fast action yeast) 'straight' to the bread dough. This is the quickest way of making yeast-leavened bread. Typically, a straight dough will be ready for baking after an hour's bulk fermentation and an hour's proving, depending on how much yeast is used and temperature the dough is kept at.
A straight dough can be contrasted with bread dough made with a sourdough starter or a pre-ferment, or with chemical raising agents.
Want to find out more? Look at the chapter on ingredients in the book flour and water.
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