Ingredients

• 1 cup Warm Water (90ºF)
• 1 cup Active Sourdough Starter see notes
• 1 1/2 cups Unbleached White All-Purpose Flour

• 1 1/2 cups Sponge from recipe above
• 1 cup Warm Water (90ºF)
• 2 tsp Sea Salt
• 1 tsp Active Dry Yeast
• 4 cups Unbleached White All-Purpose Flour (divided)

Instructions

1. Add warm water to sourdough starter and stir until well mixed. Slowly add the flour stirring to blend until smooth and lump-free.
2. Cover bowl with plastic wrap and place in a warm area for proofing. (8-12 hours)
3. At the end of the proofing period, stir sponge thoroughly.

1. Measure 1 1/2 cups of sponge into a large warm bowl. Stir in the water (90ºF), salt, yeast and 1 cup of the flour. Combine to make a thick heavy batter.
2. Mix in additional flour 1/2 cup at a time until the dough starts to come together. (approx. 2 more cups)
3. Turn dough out onto a lightly floured work surface and knead until it becomes smooth and elastic, about 5-10 minutes. Place in large greased bowl and allow to rise until double in bulk. (1-2 hours)
4. Form dough into desired shape or shapes. Place on baking sheet sprinkled generously with cornmeal, cover and set aside in warm area until the dough had doubled in bulk again. (approx. 1 hour)
5. Preheat oven to 425ºF. Using a sharp knife, cut 2-3 slashes across the top of the loaf and brush with water. About 5 minutes before baking, place a baking pan with water on the bottom shelf of the oven. This will give the loaf a thick, crispy crust.
6. Bake the bread about 20-30 minutes, or until golden brown and hollow sounding when tapped. Cool on a wire rack.