70% Overnight Sponge Dough Bread! Top one taste out of all my videos 70% 中种排包 这真的是一个绝顶的好配方！！

70% Overnight Sponge Dough Bread❗ Super Duper Soft Recipes out of all my videos❗
#OvernightSpongeDoughBread#HomemadeBread#ArtisanBread
In the old days, the baker "set a sponge" on the night before. The SPONGE here is not the sponge which is yellow and used for cleaning. The sponge consisted of flour, water and yeast mixed together and left to set overnight. The yeast would ferment and produced a bubbly batter that smelled good and looks like a sponge texture. The next morning the rest of the bread ingredients were added to the sponge, forming a dough to be kneaded and set to rise as usual.
The sponge process adds tremendous flavor and texture to bread, especially we use 70% sponge dough here. 70% indicates we use 70% of the flour to make he sponge dough. It requires an extra rise in the bread making process. Bread made without a sponge usually rises twice, once after it is mixed by itself and once after the final shaping step. Most heavy-crusted, old-world style breads are made with a sponge, also called a biga or starter. These breads, also known as "artisan" by professional bread bakers, have a developed yeast flavor that is difficult to achieve in regular bread making process that has risen only after the main dough finished.
Give it a try and you will be amazed the taste!
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⭐Ingredients
*70% Overnight Sponge Dough
700g Bread Flour
7g Instant Dry Yeast
95g Milk
400g Luke Warm Water
* Main Dough
All the overnight dough
150g Bread Flour
150g Cake Flour
12g Sea Salt
85g White Sugar
3g Instant Dry Yeast
50g Milk Powder
50g Milk
160g Water
80g Unsalted Butter
Pan Interior dimension 13” X 9“
Baking Condition: 350F/180C for 35~40 mins (cover foil after 10~15mins of baking)
⭐Instructions on steps
1️⃣0:26 - Prepare the 70% overnight sponge dough.
2️⃣1:20 - Resting in room temp and store overnight.
3️⃣1:37 - Start mixing the main dough and knead till the dough film hole has juggled edges.
4️⃣3:15 - Add Butter and Sea Salt continue kneading till he dough film pass window-pane test.
5️⃣4:15 - Resting the bread dough at room temp or 28C/82F for 30mins.
6️⃣5:08 - Separating the dough into 16 pieces and roll them up then resting
7️⃣6:05 - Shaping the bread and line out into Pan
8️⃣7:44- Final rising then baking in pre-heated oven 180°C/350°F for ~35 minutes and enjoy time!
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Tips
1️⃣. The important tip to make a sponge dough is not over knead it. Don't over knead when you prepare it and not over knead when you knead together when making the main dough.
2️⃣. Sponge dough can stored in fridge for up to 48hs still achieve good bread. However, if you want to use it after more than 12 hours, please use less yeast.
3️⃣. To increase the tremendous flavor and soft texture even more, i "squeezed" the bread into one single pan. It will also work if you bake using 2 13X9" pan or 1.5 of this size pan.
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Music: www.bensound.com

[@-madewithlove5105]

真的是 Pro！厉害！看满+点赞。已订阅。

[@QG.Kitchen.Maomao]

谢谢您的支持哦！

[@clarabelledjapardy6401]

Hi theree! Can I use this recipe to make different shape/sizes & flavours of bread?

[@QG.Kitchen.Maomao]

Yeah, of course. You can use this to make other shapes of bread buns and add fillings to it. Small buns usually weight 60-90g per dough

[@clarabelledjapardy6401]

@@QG.Kitchen.Maomao thankyou sooo much!
at around what temperature should i bake the breads?

[@hl7508]

How can I change a straight method normal bread recipe to this 70% sponge dough recipe ? Thanks

[@QG.Kitchen.Maomao]

Take 70% of the recipe flour and liquid to make sponge dough , rise and then mix with the rest ingredients after

[@hl7508]

@@QG.Kitchen.Maomao thank you so is 70% flour and 70% liquid ?

[@clarabelledjapardy6401]

if I want to half this recipe, do I still let the dough rest for 30mins then refrigerate overnight, or half the amount of time too?

[@QG.Kitchen.Maomao]

Same time as full recipe. Time usually remain the same unless your make a dough is tiny tiny

[@michaelbautista8621]

Hi thank you for the recipe. My concern will be,what if i will multiply this recipe to 25 kg? What will be the amount of yeast for overnight rising without becoming sour in smell? TIA❤️

[@QG.Kitchen.Maomao]

Depends on how long you leave your dough outside too. If you directly put in fridge after kneading, probably need more yeast than the case you leave at room temperature for half hour to activate the yeast then fridge the dough. Make sure the end temp of the dough is less than 28 degrees .

[@michaelbautista8621]

@@QG.Kitchen.Maomao if in room temperature. My base is 25 kg of flour?

[@QG.Kitchen.Maomao]

@@michaelbautista8621 just use the ratio of 1 g Instant dry yeast for 100g flour , will work. Please control the dough temperature too

[@michaelbautista8621]

@@QG.Kitchen.Maomao tnx a lot❤️

[@michaelbautista8621]

@@QG.Kitchen.Maomao 100 or 1000?

[@hl7508]

1st rising, does the dough need to be doubled in size ?

[@QG.Kitchen.Maomao]

yes you do need to

[@hl7508]

@@QG.Kitchen.Maomao thanks, May I ask, during the overnight fermentation the sponge dough already doubled in size, then add into main dough, knead then go for 1st rising, proof it to double size, so this dough had undergone 2 times of double size fermentation, will this cause to overproofing ? Thank you

[@QG.Kitchen.Maomao]

@@hl7508 no need to worry, this is the sponge dough mainly is to add extra flavor to the bread and make it more soft also.

[@hl7508]

@@QG.Kitchen.Maomao thank you I am trying the recipe now