Joy of Cooking
Yield: 1 loafSponge Starter
Yield: 1/2 cup
the night before you want to eat the bread.)
1/4 cup warm water
1/4 tsp active dry yeast
3/8 cup bread flour
Bread - Sponge Starter
the water into a large mixing bowl.
- Sprinkle the yeast
into the water. Let stand until the yeast is dissolved, about 5 minutes.
- Add the flour.
- Stir rapidly with a clean
wooden spoon until you notice elastic strands pulling away from the
sides of the bowl, about 2 minutes.
- Cover the bowl tightly
with plastic wrap and refrigerate overnight (14 hours) until bubbly and
tripled in volume.
- Once it has tripled in volume, it must
be used immediately to make bread or be fed with 3/8 cup of bread flour
and 1/4 cup of water to keep yeast from starving.
1/2 cup sponge starter
1 cup warm
water (105F - 115F if starter is coming straight from refrigerator, 75F
2 1/2 cup bread flour
1/2 tbsp salt
the sponge starter, water, and flour in a large bowl.
until the dough cleans the sides of the bowl.
- Sprinkle in
- Adjust consistency of dough by adding flour or water.
The dough should feel sticky to the touch, but should not actually
stick to your hands.
- Knead for 10 minutes until the dough
is smooth and elastic.
- Transfer dough to an oiled bowl and
turn it over once to coat with oil.
- Cover bowl with plastic
wrap and let rise until doubled in volume (6 hours at room temperature,
3 hours if warmer).
- Shape into a thick baguette.
the dough, seam side down, to a parchment-lined baking sheet.
loosely with plastic wrap and let rise in a warm place until doubled in
volume, about 2 to 4 hours.
- Preheat the oven to 450F.
the loaf using a sharp knife, one diagonal slash along the length of
the loaf. The slash should be about 1/2 inch deep.
- Using a
spray bottle, spritz the walls of the preheated oven. Wait 1 minute.
Then quickly slide the loaves into the oven.
- Wait 2 minutes
and spritz the oven walls again.
- Bake for 30 to 35
minutes, or until the loaf sounds hollow when tapped.
cool slightly, then move loaf to a rack to cool completely.