How to Use the Sponge and Dough Technique | Ask Dr. Lin Ep 12 | BAKERpedia

Sponge and Dough systems are the baker’s best friend! This is the most-used method for commercial bread production in the U.S. A type of bulk fermentation, the process involves two stages.
First, a light, airy sponge is created through mixing about 50-70% of the flour, water, yeast and improving agents and allowing them to ferment. Next, the remaining ingredients are mixed into the sponge, resulting in a dough.
This method of producing bread is becoming popular again due to clean label initiatives that depend less on chemical dough development and more on natural dough maturation which is experienced in the sponge fermentation process.
Learn more about dough mixing here: bit.ly/dough-mixing
If you're going to be using the sponge and dough method in your commercial bakery, there will be a few things to know and adjust for, so your final bread product turns out great.
A few questions I answer in this video are:
-- What does a typical sponge and dough process look like?
-- How does hydration affect it?
-- How long does it take to ferment?
-- Do you need to add dough conditioners?
-- What are the advantages and disadvantages?
And search all your commercial baking questions on bit.ly/BAKERpedia-home
Further Reading on Dough Systems:
bakerpedia.com/processes/pref...
bakerpedia.com/processes/comp...
bakerpedia.com/processes/doug...
Download free technical papers, unlock videos, and take baking certification courses at the BAKER Academy: bakerpedia.com/academy/

[@brackpersian]

Bakerpedia will be the next Bakery related big hit in the industry.

[@rehemaaluga288]

Yes Dr lin

[@elengfidelis2075]

Thanks for these vital information.

[@CMARIEViolin]

Thank you so much for this video Dr. May I ask how can we get the soft texture of Asian bread? Pls help

[@Habibakorean]

I’m looking for mixing method of RTB frozen dough.. I appreciate it if you share any info for that

[@BAKERpedia]

Hi, Sang! Please post your question to the Bakerpedia forum: bakerpedia.com/forum/

[@dapursemenitsaja9869]

❤️❤️❤️

[@lilikyaw325]

what is bread improver and bread emulsifier? How to use and what are their advantages and disadvantages?

[@BAKERpedia]

Hello, our baking expert Richard Charpentier answered your question here: kzbin.infoA_VbdNvkhtI?feature=share

[@nwoguconfidence6097]

What's the difference between a sponge and dough method and a chorleywood bread process? Thank you.

[@BAKERpedia]

Hi, Nwogu! I will pass your question along to our baking expert, Richard Charpentier. Richard does a live segment answering baker questions every Tuesday morning. I will follow up with you next Tuesday after your question has been answered. In the meantime, please consider posting your question to our baker forum: bakerpedia.com/forum/

[@jean-luchelmcke1845]

Dr Lin, when you say 40% of the water goes into the sponge and 70% of the flour as well, it makes a very very dry sponge(31% hydration)? Could it be that you meant that the sponge should be hydrated at 40% instead?

[@Shabahdiha]

Does bread flour need dough improver? Is it only good for all purpose flour?

[@BAKERpedia]

Hello! we are addressing questions in our forum, so others can participate and contribute. Please post your questions here: bakerpedia.com/forums/ Thank you!

[@9925674098]

Which are the ingredients use as intermediate product of pizza bread? Tell me the best propotion(weight) for each to make perfect pizza dough. As I know yeast, bread improver, gluten,milk powder salt and oil । I want to each weight in 1kg fine wheat flour

[@BAKERpedia]

Hi Vikas, you can find a common formulation and its ingredients weights here: bakerpedia.com/processes/pizza/

[@ladydiana1643]

sponge ( exp: 300g bread flour, 3gr yeast, 200 water- 2hours) , dough ( 100g bread flour, 100 cake flour, 2 egg yolk, 1 egg, sugar 125gr, milk powder 75gr, yeast 5gr, 100gr butter) , when i mix the sponge to the dough,- egg, the dough become very rough, the flour start to clot can not smooth, im using a standing mixer, even after 30 minutes and mix the butter the dough stil clot and cannot smooth.. why..

[@BAKERpedia]

Hi there, great question. Do you mind posting in our forum, so our team and others can participate and contribute? bakerpedia.com/forums/ Thanks!

[@Doughnutchef]

The sponge should be mixed just enough to combine and no more because the sponge will be stressed again during final mixing...food for thought

[@BAKERpedia]

Hi there! Thank you for your comment! Yes, it's true. Lower mixing times are one of the benefits of the sponge and dough method and something bakers should keep in mind.

[@abdelrahmanelsafiy2389]

If I want all the rings

[@BAKERpedia]

Hi there, can you please clarify your question?

[@abdelrahmanelsafiy2389]

I want to explain the enzymes used in the flour industry.

[@BAKERpedia]

@@abdelrahmanelsafiy2389 You can learn more about enzymes in these articles: bakerpedia.com/?s=enzymes