New Orleans French Bread, Overnight Sponge
" The sponge for this French style bread is proofed then refrigerated overnight, which really enhances the flavor. Let the sponge come to room temperature the next day, then add the remaining dough ingredients. ..."
INGREDIENTS
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Sponge
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2 1/4 cups bread flour, 10 ounces, plus 2 teaspoons for sprinkling over sponge
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1 1/4 cups water, room temperature, 10 ounces
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1/2 teaspoon instant yeast
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Remaining Dough
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3 1/2 cups bread flour, 16 ounces
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2 teaspoons instant yeast
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3/4 cup plus 1 tablespoon water, room temperature, 6 1/2 ounces
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2 1/4 teaspoons salt
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2 teaspoons sugar, optional
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