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1
Sponge:
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2
I medium mixing bowl mix starter and flour together.
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3
Mix in water.
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4
Stir for several minutes to activte gluten.
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5
Cover and set aside in warm place for 18-20 hours.
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6
When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
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7
You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
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8
Dough:
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9
Add flour to all of sponge along with the waater, salt and yeast.
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10
Stir to form a shaggy mass.
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11
Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
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12
Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
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13
Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
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14
After an hour ad again at the 2 hour make, ently deflate and fold over few times.
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15
In 2-3 hours the dough should have almost doubled.
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16
Shaping:
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17
Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
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18
Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
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19
Baking:
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20
Preheat oven to 475F,
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21
Trun loaves out onto floured aker's peel or stone.
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22
Slash loaves several times
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23
Just before placing in oven spritz several times with water.
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24
Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
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25
Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.
