Recipe by Chef TanyaW
This method is pretty easy and makes a great flavored French Bread. I have used it a lot over the years and have lost the recipe couple of times (forcing a major recipe cleanup)... it's one I definitely don't want to lose. I learned it at a bread making class. I often double the recipe. The 12 hours "cooking time" is really the time the sponge must sit to develop flavor, plus rising time.
- 1 teaspoon yeast or 1⁄4-1⁄2 cup sourdough starter
- 1 cup water
- 1 cup flour
- 1 teaspoon salt (don't add yet, but be sure not to forget it!)
- flour, enough to make a workable dough
Directions See How It's Made
- Mix yeast or sourdough starter with water and 1 cup flour.
- Cover and let rise overnight.
- Add salt and enough flour to make a workable dough (I usually use 30-40% whole wheat flour for a more nutritious final product).
- Knead, shape, and let rise until almost double.
- Bake in a 450 degree F oven for ~20 minutes.
- To acheive a better crust, preheat a shallow pan on bottom rack, and pour in 2 cups of water when you begin baking bread. This is one of the secrets to the desired crust on a French or Artisan bread.