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1
The night before you plan to bake, make the sponge.
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2
Mix together the 2 flours in a bowl.
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3
(I do this with a whisk to get them nicely integrated.
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4
).
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5
In a mixing bowl (I use the bowl of my KitchenAid stand mixer), add the sponge ingredients and whisk for 2 minutes, until the sponge is the consistency of a thin batter.
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6
Whisk the 1 teaspon of yeast into the remaining flour mix, and pour this over the top of the sponge.
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7
Cover tightly with plastic wrap, and let sit for 1 hour at room temperature.
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8
Refridgerate for at least 8 but up to 24 hours before proceeding to the next step.
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9
Let the butter soften and then add it to the mixture.
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10
Mix with the dough hook (on speed 2 if using a KitchenAid) for ~1 minute, until it comes together in a rough ball.
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11
Cover with plastic wrap and let rest for 20 minutes.
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12
Sprinkle on the salt, and knead for ~7 minutes (on speed 4 if using a KitchenAid).
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13
Normally this dough is slightly moist, and won't come away from the sides of the bowl until the last minutes or so.
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14
When it's properly kneaded it will be soft and slightly sticky.
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15
Scrape the dough into an oiled container, and let it rise until doubled (usually 50 minutes to an hour).
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16
Scrape the dough out onto a lightly floured counter surface, and punch it down.
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17
Give it 2 business letter turns (folding it in thirds like a letter), set it back into the container, and let it double again (usually closer to an hour this time).
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18
Oil 2 loaf pans (mine are 9x5).
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19
Divide the dough into halves with a bench scraper.
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20
Shape each half into a loaf, and place in the pans.
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21
Spray the tops with oil, cover lightly with plastic wrap, and let rise until puffed up over the tops of the pans (usually about 40 minutes).
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22
Meanwhile, preheat the oven to 400 degrees, and have a baking stone or tiles on the lowest shelf.
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23
Bake the loaves for 35-40 minutes.
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24
Remove them from the pans immediately and cool on a wire rack.
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25
Let them cool completely before slicing or storing.
