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This only changes the recipe here. The calculator stays the same.Overview
A sponge is a quick preferment that uses a relatively generous share of yeast and often much of the liquid in the formula. It builds activity fast, adds mild flavour, and improves softness, making it especially useful for buns, sandwich loaves, and other enriched doughs.
Bread Flour (Strong)
Milk
Instant Dry Yeast
Cane SugarTotal Weight:
250 g
Final Dough
Bread Flour (Strong)MilkInstant Dry YeastCane SugarDough management
Build preferments, mix, develop, rest and ferment the dough.
Mix
Duration5 minTemperature24 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration1 hTemperature26 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.