The Sponge! | Method video | A Szivacs! | Módszertan videó | Zsolt Kámán Pizzaiolo

I like experimenting, trying out new things, and sometimes innovative ideas. I decided to play with number three – my judgement preferment called The Sponge. Thanks to SY Adam, his background help, I succeeded with my last experiment. I made a tutorial of it, a method video. So, all of you can recreate it even in a normal kitchen environment. This experiment is closely linked to SY Adam’s Sponge Recipe method 1. However, I made some slight changes to it due to my environment and my experiences. I am more than certain that there is a lot in it. It could deliver even better results. I am open to your suggestions and feedback about next steps for a potential upcoming sponge experiment. Enjoy!


Characteristics:
Overall hydration: 75%
Preferment ratio: 100%
Preferment hydration: 50%
Yeast in preferment ratio: 0,33%
Overall yeast ratio: 0,38%
Overall salt ratio: 3%
Overall honey ratio: 0,5%
Dough ball size: 285g
of dough balls: 6
Preferment type: Sponge

Recipe | Preferment (Sponge)
Preferment flour: 1000g Caputo Nuvola Super
Preferment water: 500g
Preferment yeast: 3,3g Stagioni ADY

Method | Make the preferment (Sponge)
Mix in the kitchen machine for 5 minutes, use both heads
Spray the container with oil
Tear the dough into pieces and fill up a tall container with them. Gently push them to avoid air stuck in and achieve a flat surface
Spray the top of the preferment with oil and cover with cling film
Put the lid on the container and let the dough rest for 4 hours on the counter at 21C deg.
It will increase by 200+%. Make sure that your container is appropriate in size
Move the container to the fridge, 67 C deg for 20h.

Recipe | Main dough
Sponge +
Main dough water: 250g
Main dough yeast: 0,5g Stagioni ADY
Main dough honey: 5g
Main dough salt: 30g Sea salt

Method | Make main dough
Kneading with kitchen machine for like 1517 minutes total, stop when the dough is reaching 24C deg.
Start with lower speed until all preferment is added
Change to mid speed for a few minutes
Then runon full speed for most of the time at the end
Add all ingredients in the required order and gradually per the video
20 minutes rest in the machine on the hook
20 minutes rest on the counter
Lamination
20 minutes rest on the counter
Cut into balls
Let the balls on the counter until they raise like 30%, ~ 3 hours
Fridge for 24h at 67C deg
Put the balls prior to bake on the counter for 12 hours to get up to room temperature
Baking at 420440C deg on biscotto for ~2 minutes (top: 375390, bottom: 425450C, effeuno p134ha 509)