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Ingredients
- 2 1/2 cups (11.25 ounces) unbleached bread flour
- 2 teaspoons (.22 ounce) instant yeast
- 1 1/4 cups (12 ounces) whole milk, lukewarm (90 to 100F)
- 1 2/3 cups (7.5 ounces) unbleached bread flour
- 1 1/2 teaspoons (.38 ounce) salt
- 3 tablespoons (1.5 ounces) sugar
- 1 large (.65 ounces) egg yolk, slightly beaten, at room temperature
- 1/4 cup (2 ounces) butter, margarine, or shortening, melted or at room temperature, or vegetable oil
Method
- To make the sponge, mix together the flour and yeast in a 4-quart bowl.
- Stir in the milk until all the flour is hydrated.
- Cover the bowl with plastic wrap and ferment at room temperature for 45 to 60 minutes, or until the sponge becomes aerated and frothy and swells noticeably.
- To make the dough, add the flour, salt, and sugar to the sponge.
- Then add the egg yolk and butter or other fat.
- Proceed with step 1 of Variation 1 from this point on, noting that both the first and the second fermentation cycles should be 5 to 10 minutes faster than in the direct-dough method of Variation 1.
- White Bread, Variation 3 %
- (Sponge)
- Bread flour: 60%
- Instant yeast: 1.2%
- Milk: 64%
- (Dough)
- Bread flour: 40%
- Salt: 2%
- Sugar: 8%
- Egg yolk: 3.5%
- Butter: 10.7%
- Total: 184.4%
