Basic Bread Sponge Recipe

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Basic Bread Sponge Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Basic Bread Sponge

 

Ingredients

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Preparation

Whisk the yeast into the water. Allow to sit for about three
minutes. Add the flour, mixing for another three minutes. Place in a
nonreactive bowl and cover. Allow to sit in a draft-free spot until
it rises and gets thick and sticky. This will take about eight hours.

Use a spoon to stir the sponge down before measuring for use in a
bread.

Once risen, refrigerate for up to three days. Allow to come to room
temperature before using. If it goes beyond three days, discard all
but 1 cup of the sponge and make the recipe, adding the reserved
sponge with the flour. Stir for two or three minutes before using.

For all of the breads based upon this sponge, allow two days since the
doughs require overnight refrigeration.

For the best results, use as little of the kneading flour as possible.

To allow yourself to slide the loaves into the oven, form them on a
baking sheet without sides or on the bottom of one with sides that is
turned upside-down.

If you do not have a stone or tiles, bake directly on the baking
sheet(s) upon which you formed the loaves (be sure to use either
cornmeal or parchment between the dough and the sheet).

All of the breads based upon the sponge can be frozen for up to two
weeks. Don't freeze until the bread has cooled thoroughly - then wrap
in foil and freeze. When ready to use, thaw them, still wrapped, at
room temperature overnight. Then, unwrap and warm at 350 degrees for
5 or 10 minutes. Alternatively, you could warm the frozen and wrapped
loaves at
300 for 35 to 40 minutes.

Recipe By : Amy Scherber, Food&Wine 2/93

From:

 

 

Servings: [email protected] O

 

 

 

 


 

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