French Bread, Sponge Method Dough

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READY IN: 12hrs 10mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
  • Sponge
  • 1
    teaspoon yeast or 1/4-1/2 cup sourdough starter
  • 1
    cup water
  • 1
    cup flour
  • Finish
  • 1
    teaspoon salt (don't add yet, but be sure not to forget it!)
  • flour, enough to make a workable dough
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DIRECTIONS

  • 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.
  • Enjoy!
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