OBJECTIVES:

• Define Sponge and Dough Method.

• Explain the procedures in Sponge and Dough Method.
• Identify the advantages of using Sponge and Dough Method.
VALUES LEARNED:
•Appreciate the importance of using a
specific type of Method of Mixing Dough in
the production of quality bread.
Definition of terms:

•Lavain- French term • Levure- French term

meaning sour dough meaning yeast
Sponge and dough method
WHAT IS SPONGE AND DOUGH METHOD?
•Is a two- step bread making process: in the
first step a sponge is made and allowed to
ferment for a period of a time,
WHAT IS SPONGE AND DOUGH METHOD?
• and in the second step the sponge is added
to the final dough’s ingredients, creating the
total formula.
Advantages in using sponge and dough
method
•A saving in the amount of yeast (about
20 percent less is required than for a
straight dough),
Advantages in using sponge and dough
method
•Greater volume and more-desirable
texture and grain,
Advantages in using sponge and dough
method
• Greater flexibility allowed in operations because,
in contrast to straight doughs (which must be
taken up when ready), sponges can be held for
later processing without marked deterioration of
the final product.
Preparation of sponge
INGREDIENTS:
 ½ cup All-purpose flour
 ¼ cup Lukewarm water
 ½ tsp yeast
 ½ tsp sugar
 PERFORMANCE LEVELS PERFORMANCE CHECKLIST 1 2 3 4

4- ADVANCED * can perform this skill without

supervision and with initiative and Wearing of PPE.
adaptability to problem situations. Flour, yeast, water and
sugar are measured
3- PROFICIENT * can perform the skill properly.
satisfactory without assistance or supervision

2- APPROACHING TO PROFICIENCY * can Ingredients are thoroughly

perform this skill satisfactorily but requires combined using the correct
some assistance and/or supervision technique in mixing the
sponge.

1- BASIC * can perform parts of this skill

satisfactorily, but require considerable
assistance and /or supervision
 EVALUATION:
Fill-in the missing word to complete the statement, encircle and indicate
a number corresponding to the statement with the correct answer
inside the puzzle.

L E V A I N B S C
W Q R T Y U I P J
S T R U C T U R E
V Z S N T K L S Q
D F G H J S K P K
F S E A L E D O L
R U P N K X N N O
D O U G H Z B G P
T D V M L B V E D
1.______ is a French term meaning sour
dough.
2.Tightly ___________ container is necessary
to maintain the freshness of flour .
3._________ is a mixture of yeast, flour,
water and sugar.
4.______ is a type of flour mixture that can
be shaped or formed in bread making.
5.Flour provide _________ to hold its shape
and form in making a sponge.
 EVALUATION:
Fill-in the missing the word to complete the statement, encircle and
indicate a number corresponding to the statement with the correct
answer inside the puzzle.

1.
L E V A I N B S C
W Q R T Y U I P J
5.
S T R U C T U R E
V Z S N T K L 3. S Q
D F G H J S K P K
2.
F S E A L E D O L
R U P N K X N N O
4.
D O U G H Z B G P
T D V M L B V E D
ASSIGNMENT:
Look for the definition of the ff:
• type
• protein
• gluten
• texture