Variation 3

Directions

1. 1
   To make the sponge, mix together the flour and yeast in a 4-quart bowl.
2. 2
   Stir in the milk until all the flour is hydrated.
3. 3
   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.
4. 4
   To make the dough, add the flour, salt, and sugar to the sponge.
5. 5
   Then add the egg yolk and butter or other fat.
6. 6
   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.
7. 7
   White Bread, Variation 3 %
8. 8
   (Sponge)
9. 9
   Bread flour: 60%
10. 10
    Instant yeast: 1.2%
11. 11
    Milk: 64%
12. 12
    (Dough)
13. 13
    Bread flour: 40%
14. 14
    Salt: 2%
15. 15
    Sugar: 8%
16. 16
    Egg yolk: 3.5%
17. 17
    Butter: 10.7%
18. 18
    Total: 184.4%