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    You are in: Home / Recipes / French Bread, Sponge Method Dough Recipe
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    French Bread, Sponge Method Dough

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 10 mins

    10 mins

    12 hrs

    Chef TanyaW's Note:

    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.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Sponge

    • 1 teaspoon yeast or 1/4-1/2 cup sourdough starter
    • 1 cup water
    • 1 cup flour

    Finish

    • 1 teaspoon salt (don't add yet, but be sure not to forget it!)
    • flour, enough to make a workable dough

    Directions:

    1. 1
      Mix yeast or sourdough starter with water and 1 cup flour.
    2. 2
      Cover and let rise overnight.
    3. 3
      Add salt and enough flour to make a workable dough (I usually use 30-40% whole wheat flour for a more nutritious final product).
    4. 4
      Knead, shape, and let rise until almost double.
    5. 5
      Bake in a 450 degree F oven for ~20 minutes.
    6. 6
      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.
    7. 7
      Enjoy!

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

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    Nutritional Facts for French Bread, Sponge Method Dough

    Serving Size: 1 (372 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 468.0
     
    Calories from Fat 13
    94%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 2337.1 mg
    97%
    Total Carbohydrate 97.0 g
    32%
    Dietary Fiber 4.4 g
    17%
    Sugars 0.3 g
    1%
    Protein 14.5 g
    29%

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