Sponge and Dough Method
This is the method used for most of our bread and bun products. In this dough method, also called a pre-ferment, part of a formula’s ingredients consists of a so-called sponge, which consists of flour, water, fresh yeast and salt. After mixing it is stored in large plastic containers to slowly ferment for 24 hours at 4°C in our cooler. Continued below….