French Bread

Sponge

Preparation info

Difficulty
Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

About

Ingredients

Ingredients	U.S.	Metric	%

Method

Procedure

Mixing

Fermentation

Sponge: 4 hours at 75°F(24°C) or overnight at 65°F(18°C)

Dough: 30 minutes at 80°F(27°C)

Makeup