It's just part flour, water and a tiny bit of yeast or none (if you're making a Sourdough starter). Mix using a wooden spoon, cover and leave for at least 4 hours or up to 12 hrs.
That's a sponge, a pre-ferment or patê fermenteè. The formula could be anything from 2% to as high as 80% of your base flour depending on the kind of bread you are making, but it ultimately ends up on you as the baker deciding on how much sponge you really need or want. Martha Stewart sometimes uses a cup of flour where she adds a tsp of yeast, ferments it for half an hour to 1 hour. That's here recipe. Mine varies too depending mostly on the type of bread I want to make and then the ingredients.
The length of fermentation also depends on your production demands and the kind of recipe you're making. Longer fermentation yields more flavor. That's a fact.
If you ask me, I prefer an overnight sponge, the kind I mix in less than 5 minutes then leave for the next day.
I suggest you experiment on different permutations and observe what happens to the sponge and the effect it has on your finished product. I can tell you a specific formula of say 30% flour and 100% hydration but if you don't think you like the end product, then it's useless.
Fermentation makes a flavorful bread even if the only ingredients you use are flour, water, yeast and salt. I guess I have to add time as the last ingredient.
Reservations are now accepted for February 17 20 24 Commercial Breadmaking Lessons.
Fee is P9000.00 3 Days Whole day session.
Fee is inclusive of lunch.
Visit www.breadmakinglessons.com for details or text me, Shirley Villafranca at 09495705091
Students need to wear flat shoes and a comfy cotton top. You will be doing most of the work so hope to see you in my class.
Also do not forget to bring a container for your breads of the day samples.
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