The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Bread

Bob S.'s picture
Bob S.

White Bread

This loaf was made using the "Sponge and Dough" method.

66.7% Bread Flour
3% Dried Buttermilk Powder
0.5% Salt
0.6% Instant Yeast
0.18% Soy Lecithin Granules
62.5% Water

33.3% Bread Flour
4% Sugar
2.8% Shortening
1.5% Salt

The sponge was fermented at 78°F for 8 hours. Remix was performed in a Cuisinart DLC-2007 seven cup food processor equipped with a plastic dough blade. Total remix time: 45 seconds. The photos shown below were taken while the remix was in progress.

The weight of the dough was just shy of 2 pounds at 31 ounces. After remix, the dough was rounded and given a short rest before being shaped and panned. An over-sized 10" x 5" x 3" pan was used. The bread had a rich aroma and pleasant taste due to the 8 hours of fermentation during the sponge stage.


Shai's picture

Try using the metal blade the next time you make dough. To my experience, it performs much better, the plastic hook seems to heat the dough while taking longer to knead and the metal one does not cut the dough as one might fear.

dabrownman's picture

Wonder has nothing on your example.  Well Done and Happy Baking

Antilope's picture

Thanks for the picture and recipe. Where do you get and what brand do you use of Soy Lecithin Granules? I've never made sandwich bread with a sponge, I've always used the straight dough method. I will have to try out the sponge method with your recipe. I usually add a Tangzhong roux to my sandwich loaves.

I use to slice my sandwich loaves by hand, but recently I bought a Chef's Choice 610 Electric Food Slicer. It slices a whole loaf, perfectly in about a minute. After using the electric slicer I wouldn't go back to hand slicing sandwich bread.

Here's a link to a thread about electric slicers and a picture

aroma's picture

Am I right in assuming that you use ALL the water in the sponge (with two thirds of the flour) and then add the remaining flour after the 8 hours?

Does that 8 hours form the bulk fermentation - with the final proving achieved in the pans

I'm used to the Sponge & Dough method but always the sponge is a lesser amount than the dough.  I assume that you are using a larger sponge as a way of improving flavour - so, when do you do the kneading or stretching/folding?  Is this done in the food mixer during that 45 seconds?  or is it done before you leave it for the 8 hours?

Have you tried this with a natural yeast  culture?

I'm always looking for new ways to experiment so I'd be very interested to hear your answers





Bob S.'s picture
Bob S.

Yes, all of the water goes into the sponge. After the sponge has ripened, the dough ingredients are used to "break up" the sponge. This roughly mixed dough is then dumped into the food processor and machined for 45 seconds. The dough emerges fully developed. There is no stretching or folding performed. The dough is rounded, given a short rest (5-8 minutes), then shaped and panned.

This bread can also be made with a KA stand mixer, preferably with a spiral hook. The sponge is set in the mixing bowl, then covered with plastic wrap. Remix is performed by dumping to dough ingredients on top of the sponge and mixing with the spiral hook. The mixer is run at low speed for two minutes, then at speed 2 for approximately 2.5 minutes.

With the amount of dough (31 ounces) in a seven cup food processor, a metal cutting blade would probably burn up the motor. Use of a dough blade allows larger loads to be machined.

In answer to Antilope: I get my soy lecithin granules at GNC (General Nutrition Centers).

Antilope's picture