Sourdough Sponge White Bread with Commercial Yeast
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Yield: 2 16" pizzas or 3 10" pizzas
or 2 standard-sized loaves
or 16 rolls
Sponge:
1 c. basic white sourdough starter
1 c. warm water (approx. 110-120 degrees -- warm to the wrist)
3 c. bread flour (all-purpose can be substituted if you wish)
3 T. granulated sugar
1/4 t. ground ginger
1/8 t. ground cayenne pepper
4 t. granulated yeast (I use instant rapid-rise yeast, but you can
use "regular" yeast if you wish) -- if your sourdough starter is
very active you may choose to reduce or eliminate the addition of
this yeast
Combine all ingredients in a medium, nonmetal bowl. Cover
lightly and place in a warm, draft-free location. Let rise and
ferment overnight, or at least 4 hours. When ready, it will have
risen to at least 3 times its original volume (perhaps more), and
will be very light and airy. When stirred, it will collapse
easily.
In a large mixing bowl, stir together:
approx. 3 to 3-1/2 c. bread flour (all-purpose can be substituted if you wish)
1 T. salt
1 T. vital wheat gluten
1/4 to 1/2 c. powdered milk (do not use for pizza dough)
3 T. soft shortening (optional in standard bread and rolls; for pizza use 2 T.
olive oil instead)
Add:
1/4 c. warm water (approx. 110-120 degrees -- warm to the wrist)
2 Tbsp. lemon juice
sponge
FOR PIZZA:
I often some Italian spices (e.g., rosemary, basil, thyme, savory, garlic, etc.)
to the dough as I am mixing and kneading it. I do not add it to the sponge.
If you are using a KitchenAid, knead for approximately 9 minutes by machine;
otherwise, use your standard hand-kneading techniques. Place dough in a greased
bowl; cover loosely with plastic wrap or a tea towel. Place dough in a warm,
draft-free location (in the summer my hot garage serves as my "proofing oven") until
it has doubled in bulk. Punch down; let rise again until doubled (this second
rising is optional). Punch down; divide dough into two or three equal portions,
depending upon the size of pizzas you are making.
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FOR STANDARD BREAD:
Shape into loaves and place into greased loaf pans. Cover loosely with plastic
wrap or tea towel. Place in a warm location until dough has risen approximately
1/4" to 1/2" above top of loaf pan.
Bake in preheated oven at 375 degrees Fahrenheit for approximately 25 minutes.
Remove loaves from pans; place loaves (without pans) back into oven. Bake for
approximately 5-15 minutes longer until loaves are golden-brown and sound hollow
when tapped.
Remove loaves from oven; place on wire racks to cool thoroughly.
NOTE: I use the basic proportions in this recipe to make most of my breads, often
substituting a portion of the bread flour with whole-wheat or rye flour, adding
ingredients such as cinnamon, egg, raisins, etc. You can also substitute warm milk
for the warm water. I often make sweet rolls, breakfast breads, white bread, wheat
bread, and so forth with the basic proportions presented here.
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FOR PIZZA:
Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick you like
your crusts (remember to allow for rising). If you are using a pizza peel, sprinkle
some cornmeal on the peel and put dough on peel before continuing; otherwise, place
dough on baking sheet or pan. Prick dough all over gently -- don't make holes
through bottom or topping will drip through. Brush dough lightly with olive oil,
making sure to brush around edges, as well. Put toppings on dough (e.g., tomato
paste, pepperoni, cheese, garlic, sun-dried tomatoes, cooked sausage or hamburger,
etc.) and set aside until oven is preheated.
Bake in preheated oven at 450 degrees Fahrenheit until crust is lightly golden and
cheese starts to bubble and melt. Remove from oven; cut into sections and serve
immediately.
NOTE: I find that the use of a baking stone makes a nicely finished crust on the
bottom, avoiding any soggy bits inside the pizza. If you are using a stone or tiles,
be sure that they are preheated thoroughly (e.g., at least 15 minutes) prior to
placing the pizza on the stone or tiles.
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