BBD37: Breads using sponges and/or preferments

This month's Bread Baking Day was hosted by Champa of Versatile Vegetarian Kitchen. Her challenge was to make a bread using a sponge or preferment.

The bread I chose, Anadama Bread, from Reinhart's Bread Baker's Apprentice, uses both a sponge and a preferment. It turned out beautifully, with a soft crumb and a most delicious flavor.


The first step was creating the sponge, a mixture of cornmeal and water that sit overnight until bubbly.



The next step was making a preferment, using the sponge, flour, and yeast.




Finally, the remainder of the flour, molasses, and butter are added and the dough is kneaded, then left to proof.



Risen and ready to shape.




This recipe made two large loaves.



I had to use a lot of patience not to cut into the loaves before they cooled, but, oh, it was worth it!



The bread has a lovely flavor and soft texture. Using a sponge and preferment result in better texture and taste than breads that are made with quicker techniques. I hadn't made this recipe for quite some time, and I'm really glad I chose to bake it for this challenge. It was well worth the time and effort.



Stop by Champa's blog in a few days to see the round-up.


Thanks, too, to Zorra for creating this great event.