Variation 3

1. 1

   To make the sponge, mix together the flour and yeast in a 4-quart bowl.

2. 2

   Stir in the milk until all the flour is hydrated.

3. 3

   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.

4. 4

   To make the dough, add the flour, salt, and sugar to the sponge.

5. 5

   Then add the egg yolk and butter or other fat.

6. 6

   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.

7. 7

   White Bread, Variation 3 %

8. 8

   (Sponge)

9. 9

   Bread flour: 60%

10. 10

    Instant yeast: 1.2%

11. 11

    Milk: 64%

12. 12

    (Dough)

13. 13

    Bread flour: 40%

14. 14

    Salt: 2%

15. 15

    Sugar: 8%

16. 16

    Egg yolk: 3.5%

17. 17

    Butter: 10.7%

18. 18

    Total: 184.4%

* Per serving · 4 servings · Values may vary.

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