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SPONGE DOUGH METHOD [1 record]
Record 1 - internal organization data 2024-05-31
Record 1, English
Record 1, Subject field(s)
- Breadmaking
- Pastries
Record 1, Main entry term, English
- sponge and dough method
1, record 1, English, sponge%20and%20dough%20method
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- sponge-dough method 2, record 1, English, sponge%2Ddough%20method
correct
- sponge-and-dough method 3, record 1, English, sponge%2Dand%2Ddough%20method
correct
- sponge and dough process 4, record 1, English, sponge%20and%20dough%20process
correct
- sponge-and-dough process 5, record 1, English, sponge%2Dand%2Ddough%20process
correct
- sponge-dough process 6, record 1, English, sponge%2Ddough%20process
correct
- sponge-and-dough mixing method 7, record 1, English, sponge%2Dand%2Ddough%20mixing%20method
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
The sponge and dough method is employed primarily by wholesale bakeries ... In this method a sponge consisting of part of the flour (usually 65 to 70% of the total flour) is mixed first. All the yeast, all the mineral yeast food, and enough water to make a stiff mixture are incorporated in the sponge, which is then fermented for about four to five hours. The sponge is returned to the mixer, where the rest of the flour, water, and all additional ingredients are added and mixed to proper development ... After mixing is completed, the dough is fermented for about 20 minutes. 1, record 1, English, - sponge%20and%20dough%20method
Record 1, French
Record 1, Domaine(s)
- Boulangerie
- Pâtisserie
Record 1, Main entry term, French
- procédé levain-levure
1, record 1, French, proc%C3%A9d%C3%A9%20levain%2Dlevure
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- travail sur levain-levure 2, record 1, French, travail%20sur%20levain%2Dlevure
correct, masculine noun
- méthode sur levain-levure 3, record 1, French, m%C3%A9thode%20sur%20levain%2Dlevure
correct, feminine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Le travail sur levain-levure. [...] Les deux tiers ou les trois quarts environ de la farine, et la même proportion des autres ingrédients (eau, levure et aliments de la levure) sont mélangés sous forme de levain-levure [...] et mis à fermenter pendant 3 1/2 à 5 heures [...] À la fin de la fermentation du levain-levure, celui-ci est retourné au pétrin, on y ajoute le reste des ingrédients, y compris la farine, l'eau et le sel, et la pâte est pétrie jusqu'à l'état d'élaboration physique désiré [...] La pâte est ensuite extraite du pétrin, mise à fermenter pendant 20 à 30 minutes supplémentaires, le pointage, puis divisée. 4, record 1, French, - proc%C3%A9d%C3%A9%20levain%2Dlevure
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Panificación
- Repostería
Record 1, Main entry term, Spanish
- método con masa madre y levadura
1, record 1, Spanish, m%C3%A9todo%20con%20masa%20madre%20y%20levadura
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 OBS
La adecuada combinación de masa madre y levadura permite regular el proceso de fermentación y aportar al pan unas características distintivas e inimitables. 2, record 1, Spanish, - m%C3%A9todo%20con%20masa%20madre%20y%20levadura
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