Bread sponge method

Updated at: Thu, 17 Aug 2023 09:45:51 GMT

Step 1

Add the sugar to 250 ml of the lukewarm liquid and soak the yeast in this mixture for about 5 minutes.

Step 2

Stir in the rest of the lukewarm liquid and enough flour or meal to form a slack batter. Mix until smooth.

Step 3

Cover warmly and leave in a warmish place until the sponge is light° If required to be ready within an hour, the quantity of yeast should be doubled, whereas half the amount should be used if a long or overnight fermentation period is allowed

Step 4

Add the rest of the ingredients and sufficient flour or meal to the sponge to make an easily manageable dough, Knead only until smooth and elastic; do not knead too much.

Step 5

Cover warmly and allow to rise till double its size in a warmish place. Punch down lightly and shapes Place in greased pans, cover warmly and leave to rise to double its size in a warmish place.

Step 6

Bake in a hot oven (200 to 220° C) for about an hour.

Step 7

Brush the top crust of the baked loaf lightly with water on taking it out of the oven to make it glossy and crisp.

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