12 hrs 10 mins
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.
My Private Note
Units: US | Metric
- 1Mix yeast or sourdough starter with water and 1 cup flour.
- 2Cover and let rise overnight.
- 3Add salt and enough flour to make a workable dough (I usually use 30-40% whole wheat flour for a more nutritious final product).
- 4Knead, shape, and let rise until almost double.
- 5Bake in a 450 degree F oven for ~20 minutes.
- 6To 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.
Browse Our Top Yeast Breads Recipes
You Might Also Like...View All Yeast Breads Recipes
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
- Total Fat 1.5 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 2337.1 mg
- Total Carbohydrate 97.0 g
- Dietary Fiber 4.4 g
- Sugars 0.3 g
- Protein 14.5 g