French Bread, Sponge Method Dough

Submitted by Chef TanyaW

"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."

 

• Ready In: 12hrs 10mins
• Ingredients: 5
• Yields: 1 loaf

ingredients

• Sponge

• 4.92 ml yeast or 59.14-118.29 ml sourdough starter
• 236.59 ml water
• 236.59 ml flour

• Finish

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

directions

1. Mix yeast or sourdough starter with water and 1 cup flour.
2. Cover and let rise overnight.
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. Knead, shape, and let rise until almost double.
5. Bake in a 450 degree F oven for ~20 minutes.
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. Enjoy!