MASSA DE PIZZA: Técnica da ESPONJA Revelada - Melhor que Biga e Poolish?

IF YOU LIKED THIS VIDEO, I'M SURE YOU'LL LIKE THIS ONE TOO: 👉🏻 https://cutt.ly/AthRT2jI - - - - - - - - - How to have the net profit of a pizzeria owner... working only Monday to Friday (without a wood-fired oven and without a delivery driver) 👉🏻 https://cutt.ly/AthRT2jI - - - - - - - - - DOWNLOAD FOR FREE THE LIST OF BRAZILIAN AND ITALIAN FLOURS FOUND IN BRAZIL FOR LONG-FERMENTATION PIZZA: https://bit.ly/44lwA6P - - - - - - - - - Contact a REEMAQ reseller - quality dough mixers: [Link: https://wa.link/w3sg5h] - - - - - - - - - Hey flour-filled friends! Today I'm going to reveal the SPONGE TECHNIQUE, a pre-ferment that few people truly understand and that can be a game-changer for your long-fermentation pizza. While everyone focuses on biga and poolish, the sponge offers unique benefits: more volume, perfect extensibility, and incredible flavor. And the best part: you can use that old dough you were going to throw away! 🎯 IN THIS VIDEO YOU WILL LEARN: ✅ What is the sponge technique? ✅ Difference between direct and indirect dough ✅ Ideal hydration: 60-70% (when to use more or less) ✅ Mistakes that DESTROY your sponge ✅ Perfect point to use the pre-ferment ✅ How to reuse old dough (30-40%) ✅ Complete process in the laboratory (step-by-step) ✅ Fermentation time: 3 to 6 hours ⚠️ MOST COMMON MISTAKES: ❌ Overcooking (gluten degrades) ❌ Using too much yeast ❌ Wrong water temperature (ideal: below 28°C) SPONGE RECIPE: • 300g flour • 180g water (60% hydration) • 3g yeast (1%) • Mixing: 4 minutes • Fermentation: 3-6 hours (until tripled) 💡 GOLDEN TIP: Use 30% sponge in your new dough to gain extensibility and volume during oven spring! 💬 COMMENT HERE: Did you already know the sponge technique? Do you use pre-ferment in your doughs? 🔔 If Subscribe to the channel and activate the bell so you don't miss the next videos! 👍 Leave a LIKE to help this channel grow! #pizzadough #SpongeTechnique #NeapolitanPizza #LongFermentation #PreYeast #LivingOffPizza #PizzaMaker