I'm trying to improve my bread making and have read about the sponge and dough method.
From my understanding, I should use 20% to 30% of my flour for the sponge. To the sponge's flour, I should add 60% (of the sponge flour's weight) water. Then I add 1% (again, of the sponge flour's weight) of yeast.
So, assume a formulation that uses 1 kilogram of flour. Also assume that I will use 30% of my flour for the sponge. I would calculate the following:
- 300 grams flour
- 180 grams water (60% of 300)
- 3 grams yeast (1% of 300)
Was my understanding correct? A dough with 60% hydration feels a bit solid to me (not what I thought a sponge might feel like). Here's a photo of my "sponge":
Is this correct? I'm worried I'm doing this wrong.
Also, since my entire formula is 65% water -- couldn't I just combine all my flour, all my water, and all my yeast to make one big sponge?