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Ingredientes

  • 1/4 tsp active dry yeast
  • 1 1/2 c. water 105-115 degrees
  • 4 c. all-purpose flour unbleached

Direcciones

  1. Whisk the yeast into the water. Allow to sit for about three min.
  2. Add in the flour, mixing for another three min. Place in a nonreactive bowl and cover. Allow to sit in a draft-free spot till it rises and gets thick and sticky. This will take about eight hrs.
  3. Use a spoon to stir the sponge down before measuring for use in a bread.
  4. Once risen, chill for up to three days. Allow to come to room temperature before using. If it goes beyond three days, throw away all but 1 c. of the sponge and make the recipe, adding the reserved sponge with the flour. Stir for two or possibly three min before using.
  5. For all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration.
  6. For the best results, use as little of the kneading flour as possible.
  7. To allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or possibly on the bottom of one with sides which is turned upside-down.
  8. If you don't have a stone or possibly tiles, bake directly on the baking sheet(s)
  9. upon that you formed the loaves (be sure to use either cornmeal or possibly parchment between the dough and the sheet).
  10. All of the breads based upon the sponge can be frzn for up to two weeks.
  11. Do not freeze till the bread has cooled thoroughly - then wrap in foil and freeze. When ready to use, thaw them, still wrapped, at room temperature overnight. Then, unwrap and hot at 350 degrees for 5 or possibly 10 min. Alternatively, you could hot the frzn and wrapped loaves at 300 for 35 to 40 min.
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