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爱做面包的太阳花
Aug 9, 2021
ToastSponge
Classic White Loaf ❤️ Sponge Method ❤️ Light & Clean Flavor
白吐司❤️中种法❤️口感清爽
Oven Temp
190°C / 374°F
Bake Time
35 min
Batch Yield
2 450g loaves
🍞 Formula & Measurements
- •Sponge: Bread flour 350g
- •Sponge: Water 210g
- •Sponge: Instant dry yeast 4g
- •Main dough: Bread flour 150g
- •Main dough: Sugar 45g
- •Main dough: Salt 5g
- •Main dough: Instant dry yeast 1.5g
- •Main dough: Ice water 110g
- •Main dough: Softened unsalted butter 40g
🍞Ingredients: Makes two 450g Pullman loaves. Halve all ingredients if making one loaf.
🌼Sponge (Chongzhong): Bread flour 350g, water 210g, instant dry yeast 4g
🌼Main dough: Bread flour 150g, sugar 45g, salt 5g, instant dry yeast 1.5g, ice water 110g, softened unsalted butter 40g
🍞Instructions:
1️⃣The night before, mix the sponge ingredients into a ball. Place it in the fridge to ferment for 12–17 hours until ready to use.
2️⃣I took mine out after 12 hours, and the texture looked like Photo 2. Tear the sponge into small pieces and mix with all main dough ingredients except the butter. Mix until it reaches the thick membrane stage (medium gluten development), then add the softened butter and mix until it reaches the full windowpane stage (thin, translucent membrane).
3️⃣Once the dough is mixed, shape into a tight ball, cover, and let it rest (continued bulk fermentation) for 30 minutes.
4️⃣Divide into six equal pieces, shape into tight balls, cover, and let them bench rest for about 10 minutes. Shape and place into the loaf pans. For detailed shaping steps, refer to my loaf shaping video post.
5️⃣Proof until the pans are 70% to 80% full, then slide the lids on. Bake at 190°C for about 35 minutes. Adjust the exact temperature and time according to how your oven runs.
❤️Using a sponge makes it much easier to develop a full windowpane and keeps the dough temperature well under control.
❤️This loaf has a clean, light flavor that is great for summer.
#LoafBreadRecipes
#BreadLover
💡 Baker's Q&A & Troubleshooting (25)
Distilled from Author's NotesQ:I tried this twice and failed both times. It wouldn't rise tall during the second proof, and when I waited longer it overproofed. Do you know what might have caused this?
A:How long did your second proof take?
Q:Do you put the sponge straight into the fridge right after kneading it?
A:Yes, or you can let it sit at room temperature for 30 minutes before refrigerating.
Q:What brand of flour did you use?
A:Bob's Red Mill.
Q:I made a direct-method milk loaf today and nearly lost my mind. I overmixed the first batch, and accidentally slightly overmixed the second batch too. It barely rose during the second proof, only reaching 60% to 70% full before I baked it. The crumb structure wasn't terrible and had a bit of shred, but it tasted slightly salty and sour.
A:Getting some feathery shred means your crumb structure turned out pretty well! If it tasted a bit salty, just reduce the salt slightly next time. Keep at it!
Q:I feel like I either got fake yeast or the room temperature is just way too low. The proofing is painfully slow.
A:How slow is it taking for you? Mine proofs slowly too; my second proof usually takes about an hour and a half.
Q:My bread always turns hard the next day. What am I doing wrong?
A:Have you tried using a sponge (Chongzhong), Tangzhong (water roux), or poolish? Breads made with the direct method stale faster.
Q:I tried this today. After adding the amount of water in the recipe to the chilled sponge, the dough felt too soft and slack. I don't know if it will turn out okay.
A:Does it firm up and come together if you keep mixing it a little longer?
Q:Today I made it, and after refrigerating and adding water according to the recipe, the dough felt too soft and a bit saggy I'm not sure if it will turn out successfully
A:Will it become more compact if we continue to play for a while longer?
Q:I really feel like I used fake yeast or maybe the temperature is indeed too low The fermentation is too slow, too slow, so slow that I doubt life
A:How slow is my younger sister? I'm also quite slow, usually taking about an hour and a half for the second post. Have you tried fresh yeast? I've heard many sisters say that fresh yeast works quickly. It's hard to buy here and it's expensive. I managed to get some once, about 28 grams, costing over two dollars. I tried it but it was still slow. I wonder if it's because the fresh yeast I bought wasn't fresh enough or for some other reason. Later, I didn't try again.
Q:I found that covering the lid while toasting bread often fails and is inconvenient for observation.
A:Yes, my experience is to feel out the oven's temperament through failures, and then record the successful time and temperature.
Q:Why didn't the dough rise when placed in the refrigerator?
A:You can try leaving it at room temperature for 15 minutes in summer or half an hour to an hour in winter before putting it in the fridge. If it still hasn't risen the next day, leave it at room temperature for another half hour.
Q:Dear, may I ask what is the temperature and humidity of the second launch?
A:Second launch around 38 degrees, humidity around 85%
Q:Which one is used, the low-sugar toast mold or the golden wavy toast mold?
A:I use Jinbawei. If using a low-sugar toast mold, the baking time needs to be adjusted.
Q:Which makes softer bread, the middle fermentation method or the soup fermentation method?
A:It has some relation to the specific recipe. The common point is that they all age slower than the direct method. My Tangzhong (water roux) Hokkaido toast recipe has a moderate water content, it's not that soft, but very fragrant. The Polish dough is softer. The middle dough also depends on the proportion of middle dough used. In short, they are all tastier than the direct method.
Q:Do you need to knead the dough to form a glove-like membrane?
A:Yes, the state of pulling out the film means glove film.
Q:Can I make the pre-fermented dough in the evening and then use the water kneading method for the main dough with two ice packs overnight, and then make them together the next day? Thank you
A:Theoretically, refrigerating the dough is possible. That is, after the dough is mixed, it ferments for half an hour, then is flipped over, covered with cling film, and refrigerated overnight. But I haven't tried it.
Q:Can I replace ice water with regular water? Doing it at room temperature in winter.
A:In winter, ordinary water is fine, but in summer, ice water is used to control the dough temperature.
Q:May I ask, if I put one egg, which part can be reduced in quantity?
A:Leave a portion of the liquid and add it gradually depending on the situation.
Q:Can I add cocoa powder? Replace 20 grams of the flour with cocoa powder.
A:You can add cocoa powder, and the amount of flour does not need to be reduced. If the dough happens to be dry, you can add a few grams of water appropriately.
Q:Can the prefermented dough be fermented at room temperature for 2-3 hours and used directly?
A:It's fine. However, if it's in summer, cold fermentation at low temperature will yield better results, which helps to control the overall dough temperature.
Q:What brand of flour is being used?
A:Bob's Moulin Rouge This is a brand, they have various types of flour. For this toast, I used their bread flour, and in some notes, I used their whole wheat flour. Never used Queen Recently it's all Bob's, earlier it was King Arthur.
Q:Flower, if we don't add eggs, can the toast still have almost the same rising power and grow tall?
A:Adding leavening power to the eggs will make them better, and the color of the toast will also be more attractive.
Q:My bread always gets very hard when eaten the day after, what's wrong with it
A:Have you tried using poolish, tangzhong, or Polish starter? Bread made with the direct method ages quickly. Come on, tackle them one by one according to the specific recipe
Q:May I ask the teacher👩🏫, after making the poolish, do I not need to ferment it at room temperature first before transferring it to the fridge overnight, but just put it in the fridge directly?
A:I usually put it directly in the refrigerator to ferment because I'm worried I might forget . Teacher Wu Kedi suggests letting it sit at room temperature for 15 minutes before putting it in the refrigerator.
Q:What is the middle variety?
A:Sister, flip through my homepage, you'll need to scroll quite a bit ☺️, there's a note where I mix up poolish, biga, and tangzhong, it details the differences between various types of pre-ferments.
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Curated reader Q&As and troubleshooting notes are listed above.
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