* Exported from MasterCook *
(Bread), Country Bread Sponge
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon active dry yeast
1/4 cup warm water -- (100 - 110F)
1 3/4 cups cold water -- (below 60F)
DOUGH:
3 1/2 cups unbleached all-purpose flour -- to 4 1/2 c
1 cup room-temperature water
3 1/2 teaspoons salt
TO MAKE SPONGE:
1. In small bowl, sprinkle yeast over warm water. Let stand for 5 minutes.
2. In a large mixing bowl, combine flour and cold water until
partially mixed. Scrape yeast mixture into flour mixture. Stir 100
times in one direction.
3. Cover with plastic wrap and let stand at room temperature
(approximately 70F) for about 12 hours or overnight. (The sponge is
ready when small bubbles cover its surface and it appears thinner
than at the start.
TO MAKE DOUGH AND FORM LOAVES:
1. Place 3 1/2 cups flour in a large bowl; make a well in the center.
Scrape sponge into well; set bowl aside. Stir, gradually
incorporating flour into sponge.
2. Rinse sponge bowl with 1 cup water, scraping down sides with a
rubber spatula. Gradually add the rinsing liquid to the flour-sponge
mixture, stirring well between additions.
3. Turn dough out onto a surface dusted with some of the remaining
flour. Knead, gradually incorporating additional flour, until dough
is smooth and elastic, about 5 minutes. Use just enough flour to
make a soft but not sticky dough. (You may not need all the remaining
flour.) Gather into a mound and cover with plastic wrap or a damp
towel. Let rest for 15 minutes.
4. Flatten dough and sprinkle with salt. Knead until salt is fully
incorporated and dough feels soft and elastic, 5 to 10 minutes. Shape
into a ball.
5. Place dough in lightly oiled bowl and cover with plastic wrap. Let
rise until doubled in bulk, about 1 hour.
6. Punch down dough and reshape into a ball. Cover again and let
rise, at room temperature, until more than doubled in bulk, 1 to 1 1/2 hours.
7. Lightly dust the underside of a large baking sheet with flour.
Divide dough in half and form into 2 round loaves. Place loaves 4"
apart on the prepared upside - down baking sheet; lightly cover with
plastic wrap. Let rise in the refrigerator for 8 hours or
overnight. They are now ready to be baked.
TO BAKE LOAVES:
1. Preheat oven to 500F or its highest setting. Have ready a clean
spray bottle filled with water.
2. Just before baking, with a sharp knife or bakers' razor (lame),
slash a crosshatch design into the top of each loaf. Spray lightly with water.
3. Bake loaves for 15 minutes, lightly spraying with water every 4 to
5 minutes. (Be careful to avoid spraying the oven light.) Reduce oven
temperature to 425F; bake, without spraying, for 15 to 20 minutes
more, or until loaves are golden and sound hollow when tapped on the
bottom with your knuckles.
4. Transfer loaves to a wire rack and cool completely. (The bread
will keep at room temperature, in a paper bag or kitchen towel - not
a plastic bag - for up to 3 days, or frozen, well wrapped, for up to 6 weeks.
MAKES 2 LOAVES, ABOUT 20 SLICES EACH
Per Slice: 85 cal, 2 g pro, 0 g fat, 18 g carb, 190 mg sod, 0 mg
chol, 1 g fiber
Source:
"Eating Well, Oct, 1997"
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Per Serving (excluding unknown items): 40 Calories; trace Fat (2.5%
calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 187mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat.