| | Traditional Italian Sponge 1/2 teaspoon of active dry yeast
1/4 cup of lukewarm water (105 to 115ºF. on an instant read thermometer)
1 cup of room temperature water
2 cups of bread flour |
|
Dissolve the yeast in the lukewarm water in a large ceramic or glass mixing bowl. Let it stand until uniformly creamy, about 10 minutes. Stir in the room temperature water. Stir in the flour 1 cup at a time, mixing well after each addition, to form a dough. Cover tightly with plastic wrap and set aside at room temperature for at least 6 to 7 hours or up to 12, until the sponge is bubbly and has tripled in size and then receded slightly in the center. The sponge can be covered with plastic wrap and store in the refrigerator for up to 24 hours. Bring back to room temperature before using. Makes two 13 inch loaves |
