Quarter Sponge Revisited
The quarter sponge system was a method of professional breadmaking developed in Scotland and was designed to produce tall, airy tin loaves with the minimum amount of yeast possible. The quarter refers to the fact that a quarter of the total recipe water is used in the first sponge.I've tried it a few times before, but the loaves were never as tall as they should be and lacked
Source: thefreshloaf.com