SPONGE

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Sponge image

Sponge can be refrigerated for 1 week or frozen for up to 3 months. Use it to make Ciabatta, Peasant Bread, and Olive-Filled Rolls.

Provided by Martha Stewart

Categories     Bread Recipes

Yield Makes about 3 1/2 cups

Number Of Ingredients 3

1 1/2 cups warm water, 100 to 110 degrees
1/2 teaspoon active dry yeast
3 1/2 cups bread flour

Steps:

  • In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let stand until yeast is creamy, about 10 minutes. Add remaining water and flour; mix on low speed, 2 minutes. It will be the consistency of a wet dough.
  • Place the dough in a lightly oiled bowl. Cover; let stand at room temperature for 24 hours. Bring to room temperature before using.

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