Sponge dough - long with pics

[achookwoman]

DJ,  you are lucky to have a good miller near by.  Our most consistently good flour come from South Australia.  Laucke is the brand.  However it is important to have fresh flour as it does make a lot of difference.  I buy 10k.  bags of white and mix my own seeds and grains with it.  I never make the same bread twice,  I also love the look of those rolls.  much better than any i can make.

[droverjess]

Thanks chookie, that is praise indeed.

Not all batches are the same as you know!

[droverjess]

This really is a most forgiving recipe. Suggest though in hot climate after 24 hours keep sponge cooler until you want to use then bring back to room temp.

I made another  double quantity sponge dough on Wednesday and it sat covered in the kitchen. Was going to start bread on Friday and we went rushing to Wales.

So yesterday I made the dough stage adding flour, water and yeast to the sponge. Had just done the 15 minute rest after first kneading and added butter, salt, kneaded again 5 mins then added the 100gm seeds and malted rye  flakes when DH announced we were going to look at another property! Eek, the baker in me said.

I just tipped the now kneaded dough into a,bowl , covered with large plastic bag and put in fridge.
On our return 7 hours later I took out of fridge, knocked back, left 15 minutes, divided into 3 parts, shaped and put in tins, covered with oiled cling and refrigerated again.
This morning took out of fridge, left at room temp two hours, removed cling, baked. 3 perfect loaves.

It shows how with a bit of practice how real bread making can fit into a busy life.
The slower the recipe, the more flavour, and for all sorts of reasons I never use a bread improver.

[achookwoman]

DJ,  love the way you manage your bread making.

[Wonder]

DJ I might need to pick your brains a little bit more. I love making our wn bread but with a full on job I never seem to be able to pull the right time frames together. I've used this method a few years ago but then forgot about it. Thanks for the reminder and tips re timings.

[droverjess]

Thanks chookie, that means a lot.
Feel free wonder. I am sure between us chookie and I can help you.

Farmhouse bread for busy people based on Andrew Whitley s sponge dough as link posted at start of thread.

Start sponge day 1 ( or any day of the week)
Day two am before work make basic dough, (NB I add extra yeast the original recipe does not) Wait 15 then add butter and salt knead again 5 mins. Add seeds if using.
Put in large oiled bowl, turn over so top oiled. Put in fridge, go to work.
Come home from work. After supper.
Take out of fridge tip onto lightly oiled work top.
Knock back. Cover with bowl wait 15.
Divide Shape and put in tin/s. double quantity of dough makes me 3 loaves. But not in  as too much dough.

Cover with plastic bag tent or oiled cling. I use seeds on top of loaf too to help prevent sticking.
Back in fridge overnight.
Early next morning remove from fridge, keep covered.
Turn oven on.
Depends on room temp but allow at least 1 hour before baking. It is winter here so I need two hours.
Bake.
Enjoy.  My loaves bake for 35 to 40 mins. First 10 mins on max oven temp 250+ then 220. Tray of boiling water on base of oven.

Hope it works.
Good luck.

[droverjess]

Had some sponge on the go since Monday, try to use it tomorrow!