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Sponge-and-Dough Process. A common and widely practiced method of breadmaking in which the dough (q.v.) is processed in two stages, the first involving the sponge (q.v.) in which the major fermentation (q.v.) takes place for a period of several hours, and a second stage in which the sponge is combined with the rest of the flour (q.v.), water (q.v.) and other dough ingredients, and the complete dough is then subjected to the required physical development (q.v.) during the dough mixing (q.v.) stage.