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1
Make sponge: In a large bowl, mix yeast with 2 cups warm water (105u00b0 to 115u00b0), sugar, and bread flour with a wooden spoon until smooth. Cover with plastic wrap and let rest in a warm place (80u00b0 to 90u00b0 is ideal) overnight.
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2
Lightly oil a large bowl and set aside. In a stand mixer fitted with the dough hook, combine sponge, 1 cup warm water, all-purpose flour, 3 cups bread flour, and salt. Mix at low speed until dough is soft, sticky, and smooth, 6 to 8 minutes.
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3
Increase speed to medium and gradually sprinkle in remaining 1 cup bread flour. Mix until smooth, then cover bowl with a kitchen towel and let rest 30 minutes.
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4
Mix dough at low speed a couple of minutes, or until it begins to pull away from the sides of the bowl. If it doesn't, let it rest another 15 minutes; then mix again.
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5
Turn dough out onto a floured work surface and sprinkle with flour. With floured hands, knead dough several times until smooth and slam the dough hard onto surface a few times to help the gluten develop and make dough more elastic.
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6
Put dough in oiled bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in volume, 2 to 4 hours. Divide into 10 equal portions and roll each into a tight ball.
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7
Let balls rise about 20 minutes covered with a kitchen towel. They are ready to use now, but if you want to store them, put them side by side in a lightly oiled 9-by-11-by-2-in. container with a lid. Drizzle tops with oil to keep a skin from forming.
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8
*Make ahead: Chill in container overnight or freeze up to 6 months. Let dough come to room temperature before proceeding.
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9
Note: Nutritional analysis is per dough ball.
