Ingredients
Method
The night before
- Put flour in large mixer bowl. Add starter without mixing.
- Slowly add warm water, mixing well, until you have a thick batter.
- Mix well for about 5 minutes (I use my KitchenAid mixer with the flat beater.
- Cover loosely with plastic wrap and set aside overnight.
In the morning
- Replenish the original starter by removing 1½ cups of the sponge mixture and putting back into your original starter mixture. Mix well and keep in the refrigerator.
- To the remaining sponge, add oil, salt, and two cups of flour. Mix well. Add more flour, 1/2 cup at a time, until the dough comes away from the sides of the bowl. You want a soft, slightly sticky dough.
- Knead the dough 5 minutes, or mix in your stand mixer with a dough hook.
- Divide the dough in half. Form into a circle and place on a parchment-covered baking tray. Let rise two hours.
- Preheat the oven to 425° F.
- Make slashes on the top of the loaves, being careful not to cut too deep. Brush with water if you want a crusty loaf. Bake for 20 minutes, then reduce heat to 375° F. I usually give my loaves another brush of water. Bake for another 20-30 minutes. If using a thermometer, the internal temperature should be about 195° F.
- Cool on wire rack.