Basic bread sponge
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Basic bread sponge
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Last updated 6/12/2012 1:07:15 AM. Recipe ID 33146. Report a problem with this recipe.
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      Title: Basic bread sponge
 Categories: Breads, Starter
      Yield: 1 Servings
    1/4 ts Active dry yeast
  1 1/2 c  Water; 105-115 degrees
      4 c  All-purpose flour;
  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
  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
  sheet without sides or on the bottom of one with sides that is turned
  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
  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.
  >From: "steven.h.bergstein"  From:
  Bread-Bakers Archives:

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Recipe ID 33146 (Apr 03, 2005)

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