Process/Procedure Of Making Loaf Bread And Sponge Cake

Process/procedure of making loaf bread and sponge cake

 

Process

The sponge and dough method consists of two distinct mixing stages.

Stage 1: Making the sponge

In the first stage, 50%–70% of the total dough flour is combined with water and yeast, then mixed and fermented for a period of time (2.5–4.5 hours) to produce a sponge.

The sponge fermentation time may be varied depending on the sponge temperature, the ingredients used and the amount of yeast. In small-scale sponge production, the mixer is used to form the sponge and also to store it. In the large-scale production of sponge, a separate container is used to store the sponge under controlled conditions to ensure the uniformity of sponge development, and the fermentation time is around 2.5-4.5 hours. The temperature of sponge dough is usually kept around 30˚C (86˚F), which is similar to the final dough temperature.

Stage 2: Making the dough

In the second stage, the sponge is added to the other remaining ingredients to form a final dough. The final dough can be processed by a rapid processing method, immediately sized and shaped, or given a short period of bulk fermentation time. To learn more about the sponge and dough method, read our eHandbook on Dough Systems.