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Bread

Sponge Method

sponge method

The sponge method is a two-stage bread-making technique. Part of the flour is first mixed with water and yeast and left to form a bubbly sponge; the remaining ingredients are added afterward. Fermenting the sponge gives the dough better volume and aroma. The method is used to make bread and rolls.

Where It’s Used

“In the sponge method, let the starter mixture become foamy, then knead the dough.”

Glossary

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Preferment

A preferment is a starter mixture made by fermenting part of the flour with water and yeast before adding it to the bread dough. This pre-fermentation gives bread deeper flavor, good volume, and a longer shelf life. Poolish, biga, and sponge are the main types.
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Poolish

Poolish is a fluid preferment made by mixing equal amounts of flour and water with a small amount of yeast and letting it rest. Long fermentation gives bread greater depth of flavor and a more open crumb. It is often used in French breads such as baguettes.
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