Sponge and Dough - Method

Method

A sponge ferment is usually a sticky process that uses part of the flour, part or all of the water, and part or all of the yeast of a total- or straight-dough formula. This sponge is allowed to ferment for a period of time. When the sponge's fermentation time has elapsed, the final dough's ingredients are added. The gluten is developed in the mixing or kneading process, and it may then be processed through further work and rest cycles before being proofed then baked.

The sum of the sponge and final dough's ingredients represents the total formula. A generic 65% pre-fermented-flour sponge-and-dough formula using bakers' percentages follows:

	Sponge %	&	(Final) Dough %	=	Total Formula
Flour	65	+	35	=	100.00%
Water	40	+	25	=	65.00%
Sugar	0	+	6	=	6.00%
Milk solids	0	+	3	=	3.00%
Fat	0	+	3	=	3.00%
Yeast	2.4	+	0	=	2.40%
Salt	0	+	2.3	=	2.30%
adapted from Young and Cauvain's Table 2.3

The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.

One significant decision the baker must make when designing such a formula, or adapting a direct or straight-dough formula or recipe, is to decide the sponge-to-dough, or a related, flour ratio. While the relative amounts of ingredients used may vary, the method remains the same.