INGREDIENTS

INSTRUCTIONS

SPONGE
DOUGH
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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