French Bread Sponge Method Dough Food

SPONGE DOUGH

Sponge Dough image

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

Ingredients

1 teaspoon active dry yeast
3 cups bread flour
1 1/4 cups lukewarm water (105 to 115 F)
1 1/2 teaspoons honey
1 teaspoon salt
1 tablespoon olive oil
Crisco (for greasing pans)

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

FRENCH BREAD, SPONGE METHOD DOUGH

French Bread, Sponge Method Dough image

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

Ingredients

1 teaspoon yeast or 1/4-1/2 cup sourdough starter
1 cup water
1 cup flour
1 teaspoon salt (don't add yet, but be sure not to forget it!)
flour, enough to make a workable dough

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

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