What is a sponge dough?

Sponge dough is a type of yeast-based dough that uses a two-stage process to create a light, fluffy texture. In the first stage, a small portion of the flour, yeast, water and sugar are mixed together to create a sponge, which is allowed to ferment for several hours. This allows the yeast to grow and produce gas, which creates a bubbly, airy structure in the dough.

In the second stage, the remaining ingredients, including the rest of the flour, butter and eggs are added to the sponge. The dough is then mixed and kneaded until smooth and elastic. This stage allows the gluten in the flour to develop, giving the dough strength and structure.

Sponge doughs are often used to make sweet pastries, such as brioche and babka, as well as breads with a light, airy texture such as Italian ciabatta or French baguette. The fermentation process in the sponge step of these recipes help create a rich and complex flavour in the finished baked goods.