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1
For sponge combine 1 cup water and 1 cup flour and allow to sit for 3 days, feeding every 24 hours with equal parts flour and water.
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2
To the sponge, add the sugar, salt, and oil). Mix well, then knead in the flour a half-cup at a time. Knead in enough flour to make a good, flexible bread dough.
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3
Keep in mind that flour amounts are approximate; flour varies in absorbency, and your sponge can vary in wetness. Use your judgment; treat it like ordinary white or french bread dough. Trust your hands and eyes more than the recipe.
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4
Let the dough rise in a warm place, in a bowl covered loosely with a towel. Let the dough double in bulk.
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5
Punch the dough down and knead it a little more. Make a loaf and place it on a baking sheet (lightly greased or sprinkled with cornmeal). Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.
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6
Place the pan with the loaf in your oven, and then turn your oven to 350F and bake the bread for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon. Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.
