French Bread Sponge Method Dough Food
FRENCH BREAD, SPONGE METHOD DOUGH
This method is pretty easy and makes a great flavored French Bread. I have used it a lot over the years and have lost the recipe couple of times (forcing a major recipe cleanup)... it's one I definitely don't want to lose. I learned it at a bread making class. I often double the recipe. The 12 hours "cooking time" is really the time the sponge must sit to develop flavor, plus rising time.
Provided by Chef TanyaW
Categories Yeast Breads
Time 12h10m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Mix yeast or sourdough starter with water and 1 cup flour.
- Cover and let rise overnight.
- Add salt and enough flour to make a workable dough (I usually use 30-40% whole wheat flour for a more nutritious final product).
- Knead, shape, and let rise until almost double.
- Bake in a 450 degree F oven for ~20 minutes.
- To acheive a better crust, preheat a shallow pan on bottom rack, and pour in 2 cups of water when you begin baking bread. This is one of the secrets to the desired crust on a French or Artisan bread.
- Enjoy!
Nutrition Facts : Calories 468, Fat 1.5, SaturatedFat 0.2, Sodium 2337.1, Carbohydrate 97, Fiber 4.5, Sugar 0.3, Protein 14.5
SPONGE DOUGH
Make and share this Sponge Dough recipe from Food.com.
Provided by Chef Otaktay
Categories Breads
Time 57m
Yield 2 13" crusts
Number Of Ingredients 7
Steps:
- Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 teaspoons honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.)
- Mix 1/2 of remaining flour with salt, remaining water with remaining honey dissolved in it, olive oil, and dough sponge. Mix in remaining flour (dough should be slightly sticky and not dry). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Use following Rise Method I or II:
- Rise Method I (normal): Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place. Punch dough down and divide in half. Dust dough portions with flour and put in ziploc bags in the freezer for 30 minutes (stops rising) and then move to refrigerator until ready to use.
- Rise Method II (refrigerator): Divide dough in half. Dust dough portions with flour and put in ziploc bags in the refrigerator for two days.
- Remove dough portion from refrigerator when ready to shape into crust. Punch down dough thoroughly and spread/stretch dough portion by hand and roller on a greased pizza pan. Move dough crust to pizza peel spread with coarse cornmeal or to pizza screen. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.
Nutrition Facts : Calories 763.9, Fat 8.7, SaturatedFat 1.2, Sodium 1170.8, Carbohydrate 148.1, Fiber 5.5, Sugar 4.8, Protein 20.1
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Calories 140 per serving
Total Time 4 hrs 37 mins
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the starter ingredients together to make a thick, pudding-like mixture.
- To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass.
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