I am used to making bread using the basic methods provided in most recipes (mix/knead, rise for 2 hours, punch down, shape, rise for 1 hour, bake) and my results have been adequate. But I have begun to hear about ways to improve the flavor and texture of my bread by using the "sponge method", which involves mixing a smaller amount of yeast with a portion of the flour, and then letting the sponge develop overnight, and then continue the process afterward. My problem is, while I comprehend the basic method, I don't know how to integrate this into my existing recipes. Say I have a run-of-the-mill challah recipe. (Active dry yeast, AP flour, honey, etc...) How do I go about making the conversion? How long should the sponge be left to rise? Should it go in the fridge, or be left at room temperature? (or should I leave it in my oven with the light on, which is what I usually do when I let my bread rise)
Also, should I use a different flour? Currently I use robin hood AP flour. Should I find a bread flour and use that? Should I use fresh yeast instead of active dry, and if so, how to convert one to the other?
Since baking is my passion and I do it for fun, not out of necessity or convenience, time and labour are no object to me; I am looking to make the absolute best bread I possibly can. My searches on google have yielded lots of general ideas, but no specifics on how to implement them in existing recipes. Any help you can provide would be very appreciated!
Also, should I use a different flour? Currently I use robin hood AP flour. Should I find a bread flour and use that? Should I use fresh yeast instead of active dry, and if so, how to convert one to the other?
Since baking is my passion and I do it for fun, not out of necessity or convenience, time and labour are no object to me; I am looking to make the absolute best bread I possibly can. My searches on google have yielded lots of general ideas, but no specifics on how to implement them in existing recipes. Any help you can provide would be very appreciated!