French Bread (Upland Bakery, Plainfield, Vt)

1. 1

   ["Make sponge", "1. Stir sourdough and water. Add flour, stir, partially cover, let proof 8-12 hours at room temperature", "Make dough", "2. Stir water and salt into Sponge; mix in flour 1 C at", "a time until stiff dough forms. Knead on a floured surface until dough is sticky and soft ... about 8 minutes", "3. Flour hands, return dough to bowl, cover and let rise 4-6 hours, until bubbly and 2x", "4. Knead dough lightly", "5. Halve dough and flatten each half into 9"" x 6"" rectangles", "6. Fold top 1/3 of long side of one half into in to center; press and fold again to meet edge; press seam to seal; Roll slightly and taper ends. Repeat for second half of dough", "7. Set loaves, seam side UP, in baskets or pans lined with heavily floured towels. Let rise until almost 2x ... 30-45 minutes", "8. Heat baking stone in oven to 500 degrees", "9. Invert loaves onto corn meal-dusted peel; make three (3) 1/3"" deep slashes on top", "10. Slide loaves onto baking stone, bake 30 seconds then spray water onto oven walls and roof, 4-5 times; bake another 15 minutes ... spraying 6 more times in first 10 minutes", "11. Lower oven temperature to 350 degrees, bake 15-20 minutes", "12. Cool on racks"]

* Per serving · 4 servings · Values may vary.