Bakers who appreciate proper tasting bread know that the overnight sponge method allows for proper fermentation and a great deal of control. By using the sourdough to act as the fermentation source for the sponge you have the best of both worlds. An overnight sponge and dough’ and a sourdough. Although this may seem complicated before you try, the actual time taken in producing the loaf it is really quite short. Remember to give your sourdough a chance to start fermenting by taking from the fridge about 12 hours before you make your sponge.
For the Overnight Sponge
- 200 gm sourdough starter.
- 200 gm strong white bread flour.
- 150 gm wholemeal flour.
- 300 gm of warm water.
- Mix this together loosely.
- There is no need to make a fully formed dough at this stage.
- Cover tightly and leave in a warm place overnight. This sponge will probably rise and collapse on itself once or maybe twice through the night. By morning it will have a nice yeasty smell and a shiny surface. Its texture will indicate lots of fermentation has taken place.
For the Loaf
- all of your overnight sponge
- 250 gm strong white bread flour.
- 250 gm wholemeal flour.
- 50 gm Rye flour.
- 200 gm of warm water. Wholemeal and brown flour vary more than strong white bread flour so be careful before adding the final 30 or so grams of water.
- 15 gm of fat.
- 5 gm of malt extract.
- 5 gm of salt.
The Method
- Mix all the dry ingredients together.
- Mix the malt extract with 170 g of the water.
- Stream the malted water into the dry ingredients and mix to form a full dough.
- If required add the final 30 g of water.
- Form the dough into a smooth round ball and cover with a damp cloth.
- Leave until almost doubled in size.
- Divide into the required sizes.
- Roughly mould into rounds.
- Cover again with a damp cloth and leave for 30 minutes.
- Carefully mould into their final shapes and place on your baking sheet or into your baking tins.
- Prove, carefully covered with a damp cloth or plastic bag.
- When they have reached the required size, switch on your oven and heat to its highest temperature.
- Place a tray of boiling water in the bottom of the oven.
- Quickly load your bread into the oven and reduce the temperature to 200°C. 400 F
- Turn halfway through baking, an 800 gm loaf will require at least 40 minutes, smaller loaves proportionately less.
You know the bread is baked when you get the hollow sound from tapping its bottom.
Find an online conversion site here
Cool on wire racks and prepared to share your skills and expertise with friends and family.
David Smith - Before I retired I was the CEO of the UK's trade Association which represents Artisan or Master Bakers. Previously I ran my own bakery and ...
