1 tablespoon water
1 tablespoon active dry yeast
1 cup whole milk warmed to 110°F
1 cup bread flour
1/2 cup granulated sugar
2 tsp kosher salt
8 large eggs
5 3/4 cups bread flour
2 sticks unsalted butter, sliced at room temp
1 large egg, beaten

  • Add the honey and yeast to the warmed milk. Allow the yeast to bloom for five minutes, or until foamy.
  • In a large mixing bowl, whisk the yeast mixture into the first quantity of bread flour. The finished sponge should resemble a thick batter.
  • Cover the mixing bowl with plastic wrap, or a clean kitchen towel, and allow the sponge to rise until it has doubled in bulk in a warm, draft-free area of your kitchen. This should take about 30 minutes.

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