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TO MAKE THE SPONGE: You must start the sponge 8 to 12 hours ahead.
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Stir the dissolved yeast mixture well, measure out 2 tablespoons, and pour it into a large mixing bowl.
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Discard the remaining yeast mixture.
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Add the 1 1/2 cups of water to the bowl, and whisk to combine.
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Add the flour, and stir to incorporate it.
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Cover the bowl tightly with plastic wrap.
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Allow the mixture to sit for 8 to 12 hours at room temperature, until the surface has domed slightly and is bubbly, lumpy, and shiny.
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TO MAKE THE DOUGH: Place the sponge mixture, 2 1/4 cups of water, yeast, and flour in the bowl of an electric mixer fitted with the dough hook, and mix on low for 2 minutes, until the ingredients are partially combined.
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Add the salt, turn the mixer up to medium, and mix for 2 minutes.
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Turn the mixer to medium high, and mix for another 4 minutes.
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(The dough will be very wet and seem more like a batter, but it will get easier to work with by the end of its 4 rises.)
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Pour the dough out onto a well-floured surface.
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Clean the mixing bowl, and coat it lightly with vegetable oil.
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Holding the bowl just below the edge of the floured surface, use a rubber spatula to scrape the dough back into the bowl.
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Cover tightly with plastic wrap.
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Set it aside in a warm place, and allow the dough to rise for 3045 minutes, until its slightly domed and bubbly.
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Pour the dough out onto a well-floured surface.
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Roughly square off the edges, and fold each of the 4 sides of the dough in on itself, toward the center, being careful not to deflate it.
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Scrape the dough back into the bowl, and cover tightly with plastic wrap.
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Set it aside in a warm place, and allow the dough to rise for another 3045 minutes, until its slightly domed.
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Repeat the process 2 more times, for a total of 4 rises and 3 folds.
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For the Crusty Loaves
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TO SHAPE THE LOAVES: Brush 2 6-cup-capacity (8 1/2-by-4 1/2-by-2 1/2-inch) glass Pyrex loaf pans with melted butter.
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Turn the dough out onto a heavily floured work surface, and cut it in half.
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Fold each of the 4 sides of one of the halves in on itself, toward the center, being careful not to deflate it.
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Continue folding in this manner until the dough is the size of the loaf pans.
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Place the dough, seam side down, in the prepared pan.
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Repeat with the other half of the dough.
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Place the loaf pans on a baking sheet and place inside of a large plastic garbage bag, and blow air into the bag to create a dome of air that will allow room for the dough to rise.
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Set aside in a warm place, and allow the dough to rise for 3040 minutes, until its domed.
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About 1/2 hour before the loaves have finished rising, adjust the oven rack to the middle position, and preheat the oven to 500 degrees.
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Just before baking, toss a few cups of ice into the oven and close the door to create steam.
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Turn the oven down to 450 degrees.
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Place the loaf pans in the oven, a few inches apart.
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Bake for 15 minutes, and remove them from the oven.
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Turn the loaves out of the pan by turning them upside down onto the work surface.
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Return the loaves (right side up, without pans) to the oven, spaced a few inches apart on the oven rack, to finish baking another 30 minutes.
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To make sure the bread is done, tap your finger against the bottom of the loaves.
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If the bread is done, you will hear a hollow sound.
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Remove them from the oven, and cool completely.
