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- Whisk the yeast into the water. Allow to sit for about three min.
- Add in the flour, mixing for another three min. Place in a nonreactive bowl and cover. Allow to sit in a draft-free spot till it rises and gets thick and sticky. This will take about eight hrs.
- Use a spoon to stir the sponge down before measuring for use in a bread.
- Once risen, chill for up to three days. Allow to come to room temperature before using. If it goes beyond three days, throw away all but 1 c. of the sponge and make the recipe, adding the reserved sponge with the flour. Stir for two or possibly three min before using.
- For all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration.
- For the best results, use as little of the kneading flour as possible.
- To allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or possibly on the bottom of one with sides which is turned upside-down.
- If you don't have a stone or possibly tiles, bake directly on the baking sheet(s)
- upon that you formed the loaves (be sure to use either cornmeal or possibly parchment between the dough and the sheet).
- All of the breads based upon the sponge can be frzn for up to two weeks.
- Do not freeze till the bread has cooled thoroughly - then wrap in foil and freeze. When ready to use, thaw them, still wrapped, at room temperature overnight. Then, unwrap and hot at 350 degrees for 5 or possibly 10 min. Alternatively, you could hot the frzn and wrapped loaves at 300 for 35 to 40 min.
