1. Chef

    All-Purpose Sponge (Poolisch)

    10 ounces Bread flour, at room temperature 10 ounces Water, at 70°F (20°C) 1/2 teaspoon Instant yeast Yield: 20 ounces 1. Combine all the ingredients. Mix until thoroughly blended, approximately 2 minutes. Lightly dust the surface of the dough with flour and then cover it with plastic film. 2...