Variation 3

Preparation

1. Step 1

   To make the sponge, mix together the flour and yeast in a 4-quart bowl. Stir in the milk until all the flour is hydrated. Cover the bowl with plastic wrap and ferment at room temperature for 45 to 60 minutes, or until the sponge becomes aerated and frothy and swells noticeably.

   Step 2

   To make the dough, add the flour, salt, and sugar to the sponge. Then add the egg yolk and butter or other fat. Proceed with step 1 of Variation 1 from this point on, noting that both the first and the second fermentation cycles should be 5 to 10 minutes faster than in the direct-dough method of Variation 1.

2. BAKER’S PERCENTAGE FORMULA

   Step 3

   White Bread, Variation 3 %

   Step 4

   (Sponge)

   Step 5

   Bread flour: 60%

   Step 6

   Instant yeast: 1.2%

   Step 7

   Milk: 64%

3. Step 8

   (Dough)

   Step 9

   Bread flour: 40%

   Step 10

   Salt: 2%

   Step 11

   Sugar: 8%

   Step 12

   Egg yolk: 3.5%

   Step 13

   Butter: 10.7%

4. Step 14

   Total: 184.4%