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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 228
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 4mg
Total Carbohydrate 48g
Dietary Fiber 2g
Sugars 0g
Protein 7g
Vitamin A  0%Vitamin C  0%
Calcium  1%Iron  16%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Bread Sponge

Date Added: July 17, 2009


1/4 Teaspoon Dry Yeast (1 1/2 tsp
4 Cups All-Purpose Flour unbleached
1 1/2 Cups Water 105-115 degrees
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1. Whisk the yeast into the water.

2. Allow to sit for about three minutes. Add the flour, mixing for another three minutes.

3. Place in a nonreactive bowl and cover. Allow to sit in a draft-free spot until it rises and gets thick and sticky.

4. This will take about eight hours. Use a spoon to stir the sponge down before measuring for use in a bread.

5. Once risen, refrigerate for up to three days.

6. Allow to come to room temperature before using.

7. If it goes beyond three days, discard all but 1 cup of the sponge and make the recipe, adding the reserved sponge with the flour.

8. Stir for two or three minutes before using. For all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration.

9. For the best results, use as little of the kneading flour as possible.

10. To allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or on the bottom of one with sides that is turned upside-down.

11. If you do not have a stone or tiles, bake directly on the baking sheet(s) upon which you formed the loaves (be sure to use either cornmeal or parchment between the dough and the sheet).

12. All of the breads based upon the sponge can be frozen for up to two weeks.

13. Don't freeze until the bread has cooled thoroughly - then wrap in foil and freeze.

14. When ready to use, thaw them, still wrapped, at room temperature overnight.

15. Then, unwrap and warm at 350 degrees for 5 or 10 minutes.

16. Alternatively, you could warm the frozen and wrapped loaves at 300 for 35 to 40 minutes.

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Dietary Notes:
This recipe is low-sodium with 3.5mg per serving, low-fat with 0.63g per serving, low-saturated fat with 0.13g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten allergies.
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