INGREDIENTS

INSTRUCTIONS

TO MAKE SPONGE: 1. In a small bowl, sprinkle yeast over warm water.
Let stand for 5 minutes. 2. In a large mixing bowl, combine flour and
cold water until partially mixed. Scrape yeast mixture into flour
mixture. Stir 100 times in one direction. 3. Cover with plastic wrap
and let stand at room temperature (appx 70F) for about 12 hours or
overnight. (The sponge is ready when small bubbles cover its surface
and it appears thinner than at the start.)  TO MAKE DOUGH: 1. Place 3
1/2 cups flour in a large bowl; make a well  in the center. Scrape
sponge into well; set bowl aside. Stir,  gradually incorporating flour
into sponge. 2. Rinse sponge bowl with  1 cup water, scraping down
sides with a rubber spatula. Gradually add  the rinsing liquid to the
flour-sponge mixture, stirring well between  additions. 3. Turn dough
out onto a surface dusted with some of the  remaining flour. Knead,
gradually incorporating additional flour,  until dough is smooth and
elastic, about 5 minutes. (You may not need  all the remaining flour.)
Gather into a mound and cover with plastic  wrap or a damp towel. Let
rest for 15 minutes. 4. Flatten dough and  sprinkle with salt. Knead
until salt is fully incorporated and dough  feels soft and elastic,
5-10 minutes. Shape into a ball. 5. Place  dough in lightly oiled bowl
and cover with plastic wrap.  Let rise  until doubled, about 1 hour. 6.
Punch down dough and reshape into a  ball.  Cover again and let rise,
at room temp, until more than  doubled, 1-1 1/2 hours. 7. Lightly dust
the underside of a large  baking sheet with flour.  Divide dough in
half and form into 2 round  loaves.  Place loaves 4 inches apart on the
prepared upside-down  baking sheet; lightly cover with plastic wrap.
Let rise in the  refrigerator for 8 hours or overnight.  TO BAKE: 1.
Preheat oven to 500F or highest setting. Have ready a  clean spray
bottle filled with water. 2. Just before baking, slash a  crosshatch
desing into the top of each loaf with a sharp knife. Spray  lightly
with water. 3. Bake loaves for 15 mintues, lightly spraying  with water
every 4-5 minutes.  (Be careful to avoid spraying the oven  light!)
Reduce oven temp to 425F; bake, without spraying, for 15-20  mintues
more, or until loaves are golden and sound hollow when tapped  on the
bottom with your knuckles. 4.  Transfer loaves to a wire rack  and cool
completely.  Bread keeps at room temp in a paper bag or kitchen towel
(not plastic  bag) for up to 3 days, or frozen, well-wrapped for up to
6 weeks.  Reprinted from Eating Well Magazine, October 1997. Posted to
MM-Recipes Digest V4 #287 by Julie Bertholf <jewel1@ix.netcom.com> on
Nov 03, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1897
Calories From Fat: 43
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 4084.7mg
Potassium: 564.4mg
Carbohydrates: 397.7g
Fiber: 14.2g
Sugar: 1.4g
Protein: 54g