White Bread Made With A Sponge Starter

Let's Cook

1. Step 1.

   Combine in a medium bowl and stir well: ¾ cup (100g) bread flour; ½ cup (120g) lukewarm (80° to 90°F) water; ½ teaspoon active dry yeast

2. Step 2.

   Cover the bowl tightly with plastic wrap and let rise at room temperature (about 70°F), until bubbling and tripled in volume, about 6 hours; or let the starter rise for about 14 hours in the refrigerator.

3. Step 3.

   Transfer the sponge to a large bowl or a stand mixer fitted with the dough hook and add: 4 ½ cups (590g) bread flour; 2 cups (475g) room-temperature (70° to 75°F) water (or warm water [105° to 115°F] if the dough was refrigerated); 1 tablespoon salt

4. Step 4.

   Mix until the dough just comes together, then cover and let rest for 20 minutes. Knead by hand or with the mixer on medium-low speed until the dough is smooth and elastic, about 10 minutes. If necessary, adjust the consistency of the dough by adding flour or water. The dough should feel tacky but not actually stick to your hands. Transfer the dough to an oiled bowl and turn to coat with oil. Cover the bowl with plastic wrap and set aside to let rise until doubled in bulk, about 3 hours in a warm place (75° to 80°F) or about 6 hours at a cooler room temperature.

5. Step 5.

   Divide the dough in half and shape each half into a round loaf or loaves for pan-baking. Place the shaped loaves in bannetons or bowls lined with floured thin kitchen towels or in 2 oiled 9 × 5-inch loaf pans. Cover with oiled plastic wrap and let rise at room temperature until doubled in bulk, 2 to 4 hours.

6. Step 6.

   Preheat the oven to 450°F. Place a rack in the bottom third of the oven and a rack in the center of the oven. Place a metal baking pan or cast-iron skillet on the bottom rack. For round loaves, you may use a baking stone or steel. Preheat it on the center oven rack for 45 minutes. If you do not have a baking stone or steel, have ready a large baking sheet lined with parchment paper.

7. Step 7.

   For round loaves, flip the risen loaves onto the hot baking stone or steel or parchment-lined baking sheet, spacing them several inches apart.

8. Step 8.

   Score the round loaves. Slide the loaves into the oven (if baking sandwich loaves, set the loaf pans directly on the center rack). Pour 1 cup hot water into the pan or skillet. Bake until the loaves are browned and the bottoms of the loaves sound hollow when tapped, about 40 minutes. To further set the crust, turn off the oven and leave the baked loaves in the oven for 5 minutes. Let cool completely on a rack.