INGREDIENTS

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva)  Date: Tue, 17 Aug 1993
00:45:07 GMT Make the sponge about 12 hours  ahead: In a large bowl,
dissolve the yeast in 1/4 cup of the warm  water. Let stand for 5
minutes. Stir in the remaining 1 1/4 cups  water and the flour, beating
by hand or in a mixer with a dough hook  for 1 minute. Cover the bowl
with plastic wrap and let the sponge  stand at room temperature for 12
to 14 hours.  Make the dough: Stir the whole wheat flour, warm water,
salt and  about 4 cups of the all-purpose flour into the sponge until
the dough  becomes hard to work, then turn it out onto a well-floured
surface.  Let the dough rest while you clean the bowl. Now start
kneading,  slapping the dough around, scraping it up, gradually adding
about 1  1/2 cups more all-purpose flour and kneading until smooth and
elastic, 8 to 10 minutes.  Return the dough to the bowl, cover with
plastic wrap and let rise at  room temperature until almost triped in
volume, about 2 hours.  Turn the dough out again onto a floured
surface, punch it down, and  tear off a small hunk (6 ounces) to
reserve for the levain (see  Note). Divide the remaining dough in half
and shape each piece into a  of each disk down and under all around,
stretching the gluten cloak  and plumping up each loaf into a round
shape. Pinch together the  seams on the bottom and place the rounds
seam-side down on 2 lightly  greased baking sheets. Cover loosely with
a towel and let rise until  doubled in volume, about 1 hour.  Preheat
the oven to 450F.  Paint the top and sides of the risen  loaves with
the beaten egg white to glaze.  Sprinkle, if you wish,  with one of the
toppings and place on the middle rack of the oven.  Immediately throw a
few ice cubes on the oven floor to create steam.  Add more ice after 3
minutes and again after 6 minutes. Bake for a  total of 15 minutes.
Then reduce the oven temperature to 350F and  bake for 20 minutes
longer, or until the bread sounds hollow when the  bottom is tapped.
Turn the oven off and let the bread rest in the hot  oven for 15
minutes. Remove to a rack and let cool.  Note: Put the hunk of reserved
dough (about 6 ounces) in a covered  jar with 1 1/2 cups of warm water.
This is the levain, which will go  into the next loaf.  Let stand at
room temperature for 12 hours, then  refrigerate. The levain will keep
for up to 10 days; freeze for  longer storage.  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 236
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: <1mg
Sodium: 295.5mg
Potassium: 104.8mg
Carbohydrates: 47.3g
Fiber: 2.1g
Sugar: <1g
Protein: 6.6g