Ingredients For Sponge:
1 cup sourdough starter1 1/3 cup water at room temperature 12 ounces
(about 3 cups) white bread flour
Ingredients
For Dough: 12 ounces (about 3 cups) white bread flour 1 tablespoon
sugar 1 teaspoon salt1 teaspoon baking soda |
Preparation:
- Mix sponge ingredients together in a ceramic bowl. Cover with
plastic wrap and a towel and leave in a warm place (70° F)
for 12 hours.
- Mix dough ingredients into sponge.
- Turn dough out onto floured board and knead until dough holds
shape -- about 4 minutes. Allow dough to rest for a few minutes.
- Grease a ceramic bowl with olive oil. Knead dough for four
more minutes or until dough forms a shiny elastic ball. Place
dough into the greased bowl and cover with plastic wrap and drape
bowl with a towel.
- Leave dough in a warm place to rise for 2 hours.
- Form dough into two round loaves. Place loaves upside down on
a floured board. Allow to rise for 1 1/2 to 2 hours.
To Bake:
- Preheat oven with pizza stone to 450°.
- Flip loaf right side up. Slash top with a sharp knife or a razor
blade lightly.
- Sprinkle liberally with water. Sprinkle with sesame seeds.
- Place a pan of water in bottom of the oven.
- Place loaves on the pizza stone. Bake for 30 minutes. Internal
temperature will be 200° F when bread is finished.
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