What You Need to Know
The sponge and dough method is a two-step breadmaking process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula. In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. In French baking the sponge and dough method is known as levain-levure. The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough.
Steps
- 1.
Pain de Campagne (France): Develops complex flavor profile through extended sponge fermentation
- 2.
Hokkaido Milk Bread (Japan): Creates exceptionally soft texture through pre-fermented tangzhong variation
- 3.
Pane di Altamura (Italy): Traditional durum wheat bread using biga (Italian sponge method)
The Science
Primary Reaction
Glycolysis