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. Ferment the dough at room temperature until doubled, for approximately 4 to 6 hours. Use immediately. Or refrigerate the sponge over night and use it within 24 hours.
3. To use the sponge, remove from the refrigerator 2 hours before needed, so that it reaches room temperature before using. Or cut the dough into small pieces and place on a well floured sheet pan in a warm area or proof box to speed warming.
Notes: Method: straight dough
Fermentation: 4 to 6 hours
To streamline production, larger bakeries may use an all-purpose sponge for a variety of formulas. When this sponge is refrigerated after fermentation, it may be kept for up to 24 hours before using.
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. Ferment the dough at room temperature until doubled, for approximately 4 to 6 hours. Use immediately. Or refrigerate the sponge over night and use it within 24 hours.
3. To use the sponge, remove from the refrigerator 2 hours before needed, so that it reaches room temperature before using. Or cut the dough into small pieces and place on a well floured sheet pan in a warm area or proof box to speed warming.
Notes: Method: straight dough
Fermentation: 4 to 6 hours
To streamline production, larger bakeries may use an all-purpose sponge for a variety of formulas. When this sponge is refrigerated after fermentation, it may be kept for up to 24 hours before using.
