al VERY BASIC BREAD Q_-—| you take a look atthe procedure below youll se that it starts with avery wet batter with the 7 | yeast, honey, water, and a small amount of the four that is refrigerated overnight. Thisis called | asponge—ora biga in Italy, or a poolsh in France (in honor of Polish bakers... Jong story)— and it wll provide the final loaf with the complex lavors (especially aidiy) associated with a fulton sourdough Yes, thls step wil take more time and yes, your patience willbe rewarded. SOFTWARE J UIEUSIUEALET ERS LUELLA E DUEL 1 | pound ‘bread flour plus extra for shaping 1_| teaspoon instant yeast [2 | teaspoons {honey po eS rr——CS— Cd 1H [1% | cups fitered H,0 I of [72 essroons | osha sat | | vegetable oi! ‘for greasing the rising | ote 2 | wblspoons | comment | [2 tablespoons [comment % | oe 7 | 1 | tablespoon cornstarch |» proceoure “/ LEE 2) Combine 6 ounces ofthe flour, teaspoon ofthe yeast, ll ofthe honey, and all of the I filtered water in a straight-sided container; cover this sponge loosely and refrigerate for8 to 12 hours. (2) Putthe remaining 11 ounces flour, the remaining % teaspoon yeast, and all of the salt in the bow! of a stand mixer fitted with the dough hook attachment and add the sponge from the refrigerator. Knead the mixture on low for 2to 8 minutes, just until it comes together, ) Cover the dough in the bow! with a kitchen towel and rest the dough for 20 minutes." ‘After 20 minutes, knead the dough on medium speed for 7 to 9 minutes. Most home bakers actually underknead. To make sure this doesn't happen to you, pull ff a walnut- sized piece of dough and stretch it between your fingers. The dough is ready when it can be stretched into a thin membrane that light easily passes through. Think of window: paning as using your fingers on the dough ih the same way your tongue preps a piece of bubble gum for bubble blowing. While the dough is kneading, pour 1 quart hot water into a shallow pan and place Ion the bottom rack of your aven,