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Slow-Rising Breads

Start with a yeast sponge to make chewy, delicious loaves

Fine Cooking Issue 08
Photos: Suzanne Roman & Ellen Silverman
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One of the most critical factors in baking bread is time. If you want a loaf that is moist and chewy and has a complex flavor, you just can’t hurry it along. Amy Scherber finds the sponge method of making bread a good compromise between quicker doughs and more involved sourdoughs. She explains how to make a sponge and what ingredients work best for them. She includes recipes for a walnut honey bread, whole-wheat currant rolls, and an airy and crunchy Italian bread.

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