Home Bread-Bakers v096.n035.3

Some Sponge-Based Recipes

"steven.h.bergstein" <steven.h.bergstein@ac.com>
19 Aug 96 9:54:06
I sent the following to the MC recipe list when someone requested it.  I  
thought  that this list would appreciate the same.

                     *  Exported from  MasterCook  *

                            Basic Bread Sponge

Recipe By     : Amy Scherber, Food&Wine 2/93
Serving Size  : 1    Preparation Time :9:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  teaspoon      active dry yeast
   1 1/2  cups          water -- 105-115 degrees
   4      cups          all-purpose flour -- unbleached

Whisk the yeast into the water.  Allow to sit for about three minutes.  
Add the flour, mixing for another three minutes.  Place in a nonreactive 
bowl and cover.  Allow to sit in a draft-free spot until it rises and gets 
thick and sticky.  This will take about eight hours.

Use a spoon to stir the sponge down before measuring for use in a bread.

Once risen, refrigerate for up to three days.  Allow to come to room 
temperature before using.  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.  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.

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

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 

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).

All of the breads based upon the sponge can be frozen for up to two weeks. 
 Don't freeze until the bread has cooled thoroughly - then wrap in foil 
and freeze.  When ready to use, thaw them, still wrapped, at room 
temperature overnight.  Then, unwrap and warm at 350 degrees for 5 or 10 
minutes.  Alternatively, you could warm the frozen and wrapped loaves at 
300 for 35 to 40 minutes.

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                     *  Exported from  MasterCook  *

                           Maple Oatmeal Bread

Recipe By     : Charlene
Serving Size  : 8    Preparation Time :0:00
Categories    : Bread Machine                    Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tsps          yeast
     2/3  c             quick-cooking oats
   2      c             bread flour
     3/4  tsp           salt
   3 1/2  tbsps         maple syrup
   2      tsps          cooking oil
     7/8  c             warm water

Add ingredients in order recommended for your machine.

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                     *  Exported from  MasterCook  *

                         Rosemary Olive Oil Bread

Recipe By     : Amy Scherber, Food&Wine 2/93
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      active dry yeast
   1 1/2  cups          water -- 105-115 degrees
   2      cups          basic bread sponge
   3      tablespoons   extra virgin olive oil
                        extra virgin olive oil -- for brushing
   3      cups          unbleached all-purpose flour
     1/3  cup           unbleached all-purpose flour -- for kneading
     1/2  cup           whole wheat flour -- preferably organic
     1/4  cup           fresh rosemary -- finely chopped
   2      tablespoons   kosher salt
                        cornmeal -- for sprinkling

Measure the rosemary *after* chopping.

In a bowl, dissolve  the yeast in the water.  Allow to proof for three 

Stir the sponge and 3 tablespoons oil into the water, breaking the sponge 
up using your hands or a spoon.  Stir in the rosemary and salt.

Add 3 cups of the unbleached flour, the whole wheat flour, and salt and 
mix, scraping and folding until the dough gathers into a single mass which 
will be wet and sticky with strands hanging from your fingers.

Turn the dough out onto a lightly floured surface and allow to rest for 3 
minutes.  knead in as much of the 1/3 cup of flour as is required to make 
a smooth, elastic and only slightly sticky dough (use as little flour as 
is possible).  Shape into a ball.

Place the dough in a lightly oiled bowl, brush the top of the dough with 
additional oil, and cover with plastic wrap and refrigerate overnight.

Remove from the refrigerator and allow to warm-up in a draft-free spot for 
two hours.

Sprinkle a baking sheet without sides generously with cornmeal.  On a 
floured work surface, halve the dough and then shape one piece into a 
ball, pressing to remove any large bubbles at the edges.  Place the 
dough-ball on the baking sheet, being sure to put the seam on the bottom.  
Repeat with the second ball, leaving 3 to 4 inches between the two.  Cover 
with plastic and  allow to rise until doubled, in a draft-free location.  
This should take 2-2 1/2 hours.  These loaves will be flat and wide.

Preheat the oven for at least thirty minutes along with a baking stone or 
tiles on the middle rack to 425.   Place a baking pan with decent sides on 
the bottom shelf.  Boil two cups of water.   Brush the loaves again with 
oil and then, using a razor blade, make a tic-tac-toe pattern in the top 
of each of the loaves - do not tear the dough, you want to cut it.  Pour 
the boiling water into the baking pan.  Slide the loaves off the sheet and 
onto the stone.

Bake for 20 minutes, reduce the temperature to 350 and then bake for 
another 30-35 minutes until the loaves are a light golden brown and hollow 
sounding when tapped on the bottom.  When done, brush with additional 
olive oil and transfer to cool on a rack.

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