spongeanddough
Sponge and dough is a bread-making method in which a pre-ferment called a sponge is prepared and allowed to ferment before mixing with additional ingredients to form the final dough. The sponge is typically a mixture of flour, water, and a leavening agent such as yeast or a natural starter. It is left to ferment until bubbly and aromatic, often for 30 minutes to several hours depending on temperature and the recipe. After the sponge is ready, more flour and water, along with salt and any remaining yeast, are combined to make the final dough. The sponge contributes flavor and texture by providing built-in fermentation and enzymatic activity that strengthens the dough and improves aroma, crumb structure, and volume.
Breads produced with this method can range from crusty artisan loaves to softer sandwich breads. Hydration
The method is widely used in artisanal and commercial bakeries and is compatible with many standard bread