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1
To make the sponge, in a 3-quart mixing bowl place the water and sprinkle the yeast on the surface.
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2
Add the flour and stir with a rubber spatula until it forms a heavy paste.
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3
Cover the bowl with plastic wrap and let the sponge rise at room temperature for about 1 hour, until the sponge has doubled, then refrigerate for at least 8 hours, or overnight.
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4
For the dough, remove the sponge from the refrigerator and stir in the 1 cup of flour and the salt.
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5
Knead by hand to form a smooth, elastic, and slightly sticky dough, about 5 minutes.
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6
Incorporate the remaining flour, a tablespoon at a time, if the dough is too soft.
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7
To mix the dough in the food processor, place the sponge, 1 cup of flour, and salt in a work bowl fitted with a metal blade.
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8
Pulse repeatedly until the dough forms a ball (if the dough will not form a ball, add the remaining flour, a tablespoon at a time, and pulse until the ball forms).
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9
Let the dough rest for 5 minutes, then let the machine run continuously for 20 seconds.
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10
To mix the dough in a heavy-duty mixer, place the sponge, 1 cup of flour, and salt in the bowl of a mixer fitted with a dough hook.
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11
Mix on low speed to form a smooth, elastic, and slightly sticky dough, about 5 minutes.
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12
Incorporate the remaining flour, a tablespoon at a time, if the dough is too soft.
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13
Scrape the dough into an oiled bowl and turn the dough over so the top is oiled.
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14
Cover the bowl with plastic wrap and allow the dough to rise at room temperature until the dough has doubled, about 1 hour or so.
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15
Scrape the dough from the bowl onto a lightly floured work surface and deflate the dough by folding it over on itself 5 or 6 times.
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16
Return the dough to the oiled bowl, cover again with plastic wrap, and refrigerate for 8 hours or overnight.
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17
Remove the dough from the refrigerator and deflate the dough as in step 4, above.
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18
Divide the dough into three equal pieces (about 7 ounces each).
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19
Cover two pieces loosely with plastic wrap so they dont dry out.
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20
Working with one piece at a time, shape the dough into a sphere by tucking the bottom under and in toward the center all around.
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21
Press and stretch the ball of dough into a 12 x 6-inch rectangle.
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22
Working with the long edge, fold the dough in thirds.
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23
Pinch to seal the seam.
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24
Use the side of your hand to press a depression lengthwise down the center of the dough.
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25
Pinch the sides of the depression together so the dough forms a tight cylinder, then roll the cylinder back and forth under your palms to lengthen it.
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26
Extend the ends slightly so they form points.
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27
Arrange the loaves seam side down on the prepared pan.
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28
Dust the loaves very lightly with flour and cover them with a piece of oiled plastic wrap or a lightly floured towel, then allow to rise until the loaves have doubled in volume, about 1 hour or so.
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29
About 30 minutes before you intend to bake the loaves, set the racks at the middle and lowest levels of the oven and preheat to 500 degrees.
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30
Set a pan on the lowest rack.
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31
You will pour water into it to make steam during the initial part of the baking.
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32
Open the oven, then averting your face, quickly pour a cup of hot water into the hot pan.
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33
Close the oven for a minute.
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34
Use a razor blade or the point of a very sharp knife to make 3 to 4 diagonal slashes across each loaf.
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35
Avert your face again and immediately place the pan with the slashed loaves in the oven.
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36
Lower the oven temperature to 450 degrees.
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37
In 10 minutes, pour another 1/2 cup water into the pan.
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38
About 20 minutes after the loaves have gone into the oven, remove the water pan and lower the temperature again to 350 degrees.
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39
Continue baking for 20 to 30 minutes longer, or until the bread is well risen and a dark golden color.
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40
It should reach an internal temperature of about 210 degrees.
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41
Remove the loaves from the oven and cool on a rack.
