RECIPE 7.8
ALL-PURPOSE SPONGE (POOLISCH)
To streamline production, larger bakeries may use an
all-purpose sponge for a variety of formulas. When this sponge is
refrigerated after fermentation, it may be kept up to 24 hours before
using.
Yield: 1 lb. 4 oz.
Fermentation: 4 to 6 hours.
Yield: 1 lb. 4 oz.
Fermentation: 4 to 6 hours.
Bread flour, room temperature
10 oz.
300 g
100%
Water, 70°F (21°C)
10 fl. oz.
300 ml
100%
Instant yeast
0.07 oz. (½tsp.)
2 g
0.7%
Total weight:
1 lb. 4 oz.
602 g
200%
10 oz.
300 g
100%
Water, 70°F (21°C)
10 fl. oz.
300 ml
100%
Instant yeast
0.07 oz. (½tsp.)
2 g
0.7%
Total weight:
1 lb. 4 oz.
602 g
200%
- 1 Combine all ingredients. Mix until thoroughly blended, approximately 2 minutes. Lightly dust the surface of the dough with flour and then cover it with plastic film.
- 2 Ferment the dough at room temperature until doubled, approximately 4 to 6 hours. Use immediately or refrigerate the sponge overnight and use it within 24 hours.
- 3 To use the sponge, remove from the refrigerator 2 hours before needed, so that it reaches room temperature before use. Or cut the dough into small pieces and place on a well-floured sheet pan in a warm area or proof box to speed warming.