Ingredients

makes two 1-pound loaves, 18 dinner rolls, or 12 burger or hot dog buns

　　

Sponge

2 1/2 cups (11.25 ounces) unbleached bread flour

　　2 teaspoons (.22 ounce) instant yeast

　　1 1/4 cups (12 ounces) whole milk, lukewarm (90° to 100°F)

　　

Dough

1 2/3 cups (7.5 ounces) unbleached bread flour

　　1 1/2 teaspoons (.38 ounce) salt

　　3 tablespoons (1.5 ounces) sugar

　　1 large (.65 ounces) egg yolk, slightly beaten, at room temperature

　　1/4 cup (2 ounces) butter, margarine, or shortening, melted or at room temperature, or vegetable oil

　　

Step 1

To make the sponge, mix together the flour and yeast in a 4-quart bowl. Stir in the milk until all the flour is hydrated. Cover the bowl with plastic wrap and ferment at room temperature for 45 to 60 minutes, or until the sponge becomes aerated and frothy and swells noticeably.

　　

Step 2

To make the dough, add the flour, salt, and sugar to the sponge. Then add the egg yolk and butter or other fat. Proceed with step 1 of Variation 1 from this point on, noting that both the first and the second fermentation cycles should be 5 to 10 minutes faster than in the direct-dough method of Variation 1.

　　

BAKER’S PERCENTAGE FORMULA

Step 3

White Bread, Variation 3 %

　　

Step 4

(Sponge)

　　

Step 5

Bread flour: 60%

　　

Step 6

Instant yeast: 1.2%

　　

Step 7

Milk: 64%

　　

Step 8

(Dough)

　　

Step 9

Bread flour: 40%

　　

Step 10

Salt: 2%

　　

Step 11

Sugar: 8%

　　

Step 12

Egg yolk: 3.5%

　　

Step 13

Butter: 10.7%

　　

Step 14

Total: 184.4%

　　The Bread Baker's Apprentice