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 can be tuned by varying the sponge to produce different crumb characteristics. Variations of the approach include poolish (a very wet sponge) and biga (a drier, stiffer pre-ferment), which are related pre-ferments used in different baking traditions. Compared with straight dough methods, the sponge and dough method requires more time and planning but often yields richer flavor and more consistent results.

The method is widely used in artisanal and commercial bakeries and is compatible with many standard bread formulations, including enriched doughs when sugar, milk, or fats are added to the final dough.