Traditional English Wholemeal Loaf
SPONGE
500g Flour
10g Salt
2.5g Fresh Yeast
340g Water
Mix to a fully developed dough and stand in bulk for 16-18 hours.
MAIN DOUGH
500g Flour
10g Salt
12.5g Fresh Yeast
75g Sponge
1.25g Malt Extract
5g Fat
340ml Water
METHOD
1. Mix to a fully developed silky dough (28ºC final dough temp) and then stand in bulk for 30 minutes.
2. Scale off and hand up and leave for a fifteen minutes intermediate proof
3. Give a quick final mould and leave for 40-50 minutes final proof
4. Bake at 210ºC for approximately 40 minutes.
Added by: webmaster
Sponge and dough wholemeal
Can you tell me please why the bulk fermentation time on day two is only 30 minutes and not the usually 1 - 1.5 hours?
Chickweed: 2011-11-01 Add reply
Sponge and Dough Method and Quantities
I want to make the Traditional English Wholemeal using the sponge and dough method. Does this method help make the bread lighter in texture or not? Also on the recipe you only add 75g of the sponge to the final dough. As a beginner, when I looked at other bread recipes, the full amount of the sponge made up has been used. When i read this recipe it looks at though you don't use the whole sponge created. Please clarify.
Whalley Breadfairy: 2011-01-25 Add reply
RE: Sponge and Dough Method and Quantities
You are correct, it would be possible to simply shift the decimal on the sponge recipe...use 1g of yeast if you cant weigh down to .25 gm. It will weigh 86gm in total, so add 490gm of flour. should work..the sponge would be made from 50g flour/1g salt/ 1g yeast/34 g water.
johnd: 2011-05-23