INGREDIENTS FOR THE SPONGE ½ cup. all-purpose flour (64 g.) 3.5g active dry yeast 60g milk, lukewarm FOR THE DOUGH 3 large eggs, room temperature 1.5cup all-purpose flour (192 g.) 1/4 c. granulated sugar (50 g.) 1 tsp. kosher salt (6 g.) 113g butter, softened, plus more for pans FOR…