Straight dough is a single-mix process of making bread.

The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session.

After mixing, a bulk fermentation[1] rest of about 1 hour or longer occurs before division.

Baking expert Julius Emil Wihlfahrt of The Fleischmann Company wrote in 1915:Generally speaking, sponge is best used for fancy breads and straight dough for the average bread, for in this manner the advantages of both systems can be best appropriated.

Bakers who continued using older methods were generally unable in America to compete on a cost basis, and so with "rare exceptions," were limited to local niche markets.