Prepare the sponge the day before preparing the final dough. Begin by combining all sponge ingredients into a spiral mixer and mix for 1 minute on its first speed and then for 2 minutes on your mixer’s second speed. Maintain sponge temperature at 74°F (23.3°C). Once mixed, let sponge rest for 16 to 18 hours at room temperature.
The next day, in a spiral mixer, combine all ingredients (including sponge) and mix for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on your mixer’s second speed, or until dough is fully developed. Final dough temperature should be maintained at 78°F (25.5°C). Once mixed, let the dough rest for 1 hour.
Next, divide dough into 10.5 oz (300 g) portions and shape as desired. Then, proof dough at room temperature in a covered rack for 90 minutes. Before baking, score bread as desired.
To bake, place into a deck oven pre-heated to 445°F (230°C) on top and 410°F (210°C) on the bottom with a 3-second steam for 25 minutes. Bake until a hard golden crust has formed. Remove from oven, let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.