Sponge:

• Mix the sponge ingredients for one minute at speed one
• Mix again for one minute at speed two

Desired sponge temperature after mixing is 79°F ± 1°F

Fermentation:

2.5 hours at 84°F in a covered container

Dough:

• Place the dough ingredients in the mixing bowl and mix for 30 seconds at speed one
  Add the sponge and mix for 30 seconds on speed one
• Mix the dough at speed two to optimum gluten development (approximately four minutes)

Desired sponge temperature after mixing is 79°F ± 1°F

Floor Time:

Allow the fully mixed dough to rest for 10 minutes at 84°F in a covered container

Scaling Weight:

18.5 oz. (524g) per loaf (2 loaves per batch)

Intermediate Proofing:

Divided dough pieces should be allowed to rest for 10 minutes at room temperature

Molder:

Straight grain

Proofing:

Place the molded loaves into bread pans and place in proofing cabinet at 110°F with 81.5% relative humidity. Allow the dough to rise to 90 mm total or to 5/8-inch above the top of the pan.

Bake:

22 minutes at 420°F

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