One Night Sponge Sour

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This �One Night Sponge Sour� loaf is part of the Motherdough collection of recipes. You will need some preparation before attempting the Motherdough recipes because a Motherdough starter needs several days of cold fermentation before using. To understand what Motherdough is, read the chapter on �Motherdough�.

This recipe needs a 70 % Motherdough.

To make One Night Sponge Sour

One Night Sponge Sour uses 12 oz of Motherdough starter:

This recipe makes 2 large loaves weighing 2 lb 3 oz each and is 65% hydration.

In the evening make a �sponge� which is a type of preferment:

Mix together in a bowl or container: (These measurements are based on actual weight)

v 12 oz of 70% Motherdough starter

v 16 oz of water

v 1.5 oz cracked wheat

v 12 oz Bread flour

This is the sponge. Mix well to incorporate all ingredients. Cover lightly and
ferment overnight at room temperature (between 68 - 76F/ 20 -24C)

Next morning at 8 - 9 A.M. take out your sponge batter, pour it into your dough mixer and add:

v 6 oz water

v .8 oil

v 1 lb 4.9 oz Bread flour

Mix until ingredients are well incorporated (about 2 -3 minutes) on low/medium speed and then let the dough rest (autolyse) for about 20 minutes. After autolysis is done add:

v .8 oz salt

Mix the dough for 4 more minutes in your mixer on low speed. Let the dough to bulk ferment in a warm (80 � 86F/26-30C) covered, for 4 hours. Once each hour, take out the dough and fold it following the directions on page (? ) for dough folding. After 4 hours shape loaves one at a time by shaping one loaf, and then 30 minutes later, shape the second loaf. This is to stagger the loaves so they are not both ready at the same time to bake. Keep dough that is not being shaped in covered container or covered with a damp cloth. When dough shaping is done, place the shaped dough into bannetons, lined baskets or a couche. Allow the dough to proof at room temperature for about 1 - 2 hours (this depends on the activity of the dough and how warm your kitchen is). When the dough is done proofing, (push the tip of your finger into the side of the dough, if it feels bubbly, soft and the dent fills in slowly, it is ready). Turn dough over onto a peel or flat baking sheet sprinkled well with Semolina flour or cornmeal. Slash the top of the dough. Then bake in a well preheated oven for 20 minutes at 425 degrees, using a baking stone and the roasting pan method of baking. After 20 minutes, open the oven and take off the roasting lid (be careful of hot steam). Continue to bake uncovered for another 15 minutes. During the 15 minutes, turn the loaf at least once to evenly brown the crust (you may not need to do this with a convection oven). Cool, slice and enjoy!

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Preferment using Motherdough�������	Volume	Standard	Metric	Bakers %
Motherdough 70% hydration	1.5 cups	12 oz	340.2	58.4 %
Water	2 cups	16 oz	453.6	77.8 %
Cracked Wheat		1.5 oz	42.5	7.3 %
Bread Flour	2 2/3 �cups	12 oz	340.2	58.4 %
Total Weight	2 lbs 9.5 oz	2 lbs 9.5 oz	1176.5	201.9%
Hydration				101.9%

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Ingredient	Volume��������� 2 loaves	Standard�������� 2 loaves	Metric���������� 2 loaves	Bakers %
Preferment	Use all	2 lbs 9.5 oz	1176.5 g	100.1 %
Water	3/4 cup	6 oz	170.1 g	14.5 %
Oil	1 � Tbsp	.8 oz	22.7	1.9 %
Bread Flour	4� 2/3 cup	1 lbs 4.9 oz	592.5 g	50.4 %
Salt (add after autolyse)	4 teasp	.8 oz	22.7 g	1.9 %
Total Dough Weight	4 lb 6.0 oz	4 lb 6.0 oz	1984.5 g	168.9%
Total Flour Weight	2 lb 9.5 oz	2 lb 9.5 oz	1175.2 g	100.0 %
Total Water Weight (hydration)	1 lb 10.9 oz	1 lb 10.9 oz	763.9 g	65.0%