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Same dough, 18 ways 😍 but it all starts with one secret technique — the sponge dough method 🍞✨ Proof that baking can be simple and creative! Part 1:- - 500g Gunung Mas Bread Flour (High Protein) - 6g Instant Yeast - 320g Cold Water Method: 1. Mix all ingredients for the sponge dough until we combined. 2. Cover and ferment in the fridge overnight or at room temperature for 3 - 4 hours until the dough doubles in size Part 2:- - 300g Gunung Mas Bread Flour (High Protein) - 12g Instant Yeast - 12g
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Same dough, 18 ways 😍 but it all starts with one secret technique — the sponge dough method 🍞✨ Proof that baking can be simple and creative! Part 1:- - 500g Gunung Mas Bread Flour (High Protein) - 6g Instant Yeast - 320g Cold Water Method: 1. Mix all ingredients for the sponge dough until we combined. 2. Cover and ferment in the fridge overnight or at room temperature for 3 - 4 hours until the dough doubles in size Part 2:- - 300g Gunung Mas Bread Flour (High Protein) - 12g Instant Yeast - 12g
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中種法 sponge ferment 中種法是取50~70%的麵粉預先製作麵糰發酵，讓大部分的麵團熟成，有著強力的膨脹力道和鬆軟的口感，很適合製作美味的菠蘿麵包。 The sponge method involves using 50–70% of the flour to make a pre-fermented dough, allowing most of the dough to mature. This method provides strong fermentation power and a soft texture, making it ideal for sweet breads and stuffed loaves. However, its drawback is the longer preparation time required. 《呂昇達老師烘焙課程》 新加坡MiracleMo 經典台灣麵包⭐️啟動 Classic Taiwanese Bread & Hokkaido Fresh Milk Toast Course 課程中使用中種法sponge fer
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