Anonymous Fri Oct 07 16:47:23 2005

2 c Plus 1 Tabsp warm water

(about 110 degrees F)

1-1/4 t Active Dry Yeast

1 c Sponge, pulled into small

Pieces

6 c Bread Flour

1/2 c White, light or medium rye

Flour

1 T Salt

In electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is creamy, about 10

minutes. Add 1/2 cup more water and sponge. Mix on low speed using paddle attachment,

about 2 minutes. Add flours, salt and remaining water. Mix 1 minute more. Using dough

hook two or three times, until dough is soft and sticks to fingers when squeezed, about 8

minutes. Or knead by hand, 15 to 20 minutes. On a floured surface, knead dough into a

ball by hand, four or five turns. Place smooth side up in a lightly oiled bowl. cover with

plastic wrap. Let rise in a warm place until tripled in bulk, about 3 hours. Turn dough onto

floured, surface. Flour top and cut in half. Roll up one piece of dough lengthwise, flatten

slightly, and roll lengthwise again. On a un floured surface, cup your hands around the

sides of the dough and move it in small, circular motions, until top of dough is rounded and

bottom is smooth. Flour a piece of parchment and place dough on it; cover loosely with

oiled plastic wrap, then cover with a towel. Repeat process with second piece of dough. Let

rise in a warm place until doubled bulk, about 50 minutes. Thirty minutes before this final

rise is completed place a baking stone or baking sheet in the oven and an empty baking

pan on the lowest shelf; heat oven to 450 degrees F. Sprinkle dough with flour and dimple

the surface with your fingertips; let rise 10 minutes more. Using a baking sheet, slide loves

and parchment onto the baking stone or baking sheet. Pour 2 cups very hot water into the

heated baking pan to create steam. Bake until dark golden brown and hollow sounding

when tapped on the bottom, 25 to 30 minutes. Transfer to a wire rack; cool at least 30

minutes before slicing. Makes 2 loaves. Preparation time; 5 hours, including 4 hours

standing time. Baking time; 30 minutes. Cooling time; 30 minutes.