Basic Bread Sponge From Amy

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• 1/4 teaspoon active dry yeast
• 1 1/2 cups water (105-115 degrees)
• 4 cups all-purpose flour (unbleached)

Recipe

• 1 whisk the yeast into the water. allow to sit for about three minutes. add the flour, mixing for another three minutes. place in a nonreactive bowl and cover. allow to sit in a draft-free spot until it rises and gets thick and sticky. this will take about eight hours.
• 2 use a spoon to stir the sponge down before measuring for use in a bread.
• 3 once risen, refrigerate for up to three days. allow to come to room temperature before using. if it goes beyond three days, discard all but 1 cup of the sponge and make the recipe, adding the reserved sponge with the flour. stir for two or three minutes before using.
• 4 for all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration.
• 5 for the best results, use as little of the kneading flour as possible.
• 6 to allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or on the bottom of one with sides that is turned upside-down.
• 7 if you do not have a stone or tiles, bake directly on the baking sheet(s) upon which you formed the loaves (be sure to use either cornmeal or parchment between the dough and the sheet).
• 8 all of the breads based upon the sponge can be frozen for up to two weeks. don't freeze until 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 warm at 350 degrees for 5 or 10 minutes. alternatively, you could warm the frozen and wrapped loaves at 300 for 35 to 40 minutes.