Sponge

For a crusty roll set an over night sponge of

Flour white 100%

salt 2%

water 56%

Stand at ambient temperature for 16 to 20 hours

Next day

Dough up

Flour white 100%

salt 2%

yeast fresh 2%

malt extract 0.5%

water 60%

sponge 30%

Finished dough temp 25 to 28oc.

Dough up but make sure you add the sponge half way through the development to avoid the sponge part over developing.

Stand in bulk covered to avoid skinning for 1 hour and then scale into 60 to 80 gram units mould into a rough round and give 15 mins intermediate proof.

Then mould into your final shape prove for 40 mins covered to avoid skinning and bake at 2300c for 12 mins.