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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love