Serves: 5
Total Calories: 1,553
Yield: 2 Large Rounds

THE SPONGE
1 cup "Foolproof" Sourdough Starter
2 cups lukewarm water
3 cups white unbleached flour
THE BREAD
1 tablespoon sugar
2 tablespoons vegetable oil
1 tablespoon salt
4-5 cups white unbleached flour

* When you take out your cupful of starter, remember to feed the remaining batch by stirring in 1/2 cup water and 1/2 cup flour. Leave out overnight before refrigerating again.

1. Mix all of the sponge ingredients in a medium-size bowl and cover with plastic wrap or a clean dishtowel. Let sit at room temperature for at least 12 hours, or until the sponge doubles in bulk and has a bubbly top.

2. Stir the sponge and transfer it to a dishpan or large bowl. Add the sugar, oil, salt, and 2 cups of flour, and stir with a wooden spoon for a minute until well blended. Keep sprinkling in flour and, when you can’t stir anymore, start to mix with your hands. Continue to add flour as necessary, a bit at a time.

3. As soon as you can handle the dough, begin to knead directly in the bowl (or on a floured board), adding sprinkles of flour until the dough doesn’t absorb any more. Knead for at least 10 minutes, or until the dough is smooth and elastic. Shape into a ball.

4. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, and then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Lightly sprinkle a large baking sheet with cornmeal and set aside.

5. Punch down the risen dough, knead for a minute, and form into a ball. Cut in half, then shape each half into a round loaf. Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion. Cover and let rise about 45 minutes, or until doubled in bulk. (This may take more or less time, depending on how active the starter is.)

6. Cut a 1/2-inch-deep cross on top of each risen loaf. Mix a half-cup of cold water with a pinch of salt, and spray or brush some on each. Place in a preheated 400°F oven, and set a pan of very hot water on the bottom rack (to create steam as the bread bakes).

7. Spraying often with cold water, bake the loaves for 50 minutes, or until golden brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

VARIATION
Sourdough Whole Wheat Bread: Make the sponge as instructed, but use all or part whole wheat flour for the bread instead of unbleached white.

TIP
If, by mistake, you have used up all your starter, use a little of the sponge to start a new batch. Place a cup of the sponge in a crock or glass jar, and stir in enough flour and water in approximately equal parts to total 2 cups. Cover the mixture loosely and let it sit at room temperature for 12 hours. Cover and refrigerate or freeze.

Nutritional Facts:

Serves: 5
Total Calories: 1,553
Calories from Fat: 48

More Recipes from the Great Natural Breads Made Easy Cookbook:
It Starts with a Starter
"Wild Yeast" Sourdough Starter
"Foolproof" Sourdough Starter
Quick Sourdough Bread
Classic Sourdough Bread
Sourdough Rye Bread