Rustic Italian Bread

Makes 1 large loaf.

Ingredients:

Sponge:

• 1/4 tsp active dry yeast
• 1/4 c warm water
• 1/4 c unbleached flour

Dough:

• 1 tsp active dry yeast
• 1/4 c warm water
• 2 1/2 c unbleached flour
• 1 1/2 tsp salt
• 1 c ice water

Directions:

Sponge:

1. In a small bowl, whisk together the yeast, warm water and flour.
2. Cover and allow to stand in a warm place overnight, or at least 8 hours.

Dough:

1. To the bowl of a stand mixer, add the teaspoon of yeast and warm water. Stir. Allow to stand 10 minutes, or until bubbly.
2. Add the sponge mixture, the 2 1/2 cups of flour, salt and ice water. Using a dough hook, knead the dough 10 minutes.
3. Scrape the soft dough into an oiled bowl. Cover and put in a warm place for 1 1/2 hours.
4. Scrape dough out onto a floured surface and fold over several times and knead briefly, adding flour as needed.
5. Form dough into a loaf shape. Place it in a well-floured couche or in the folds of a pastry cloth to restrain its spread. Allow to stand 40 minutes while preheating a pizza stone or heavy baking sheet in a 425 degree F oven.
6. Gently transfer uncooked loaf to a pizza peel that has been sprinkled with semolina. Slide the loaf onto the preheated stone or sheet. Bake 30 minutes. Cool on rack.