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1
The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
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2
When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
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3
Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
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4
Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
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5
Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
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6
Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
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7
Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
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8
Preheat oven to 475u00b0F.
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9
Slash the top of the loaf 4 times with a sharp knife.
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10
Spritz loaf and oven with water.
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11
Bake in 475u00b0F oven for 3 minutes spraying 2 more times.
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12
Turn the oven down to 375u00b0F (if it is baking to fast try 350u00b0F).
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13
Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
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14
Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
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15
This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.
