Sponge can be refrigerated for one week or frozen for up to three months. Use it to make ciabatta, peasant bread, and olive-filled rolls.
- Yield: Makes about 3 1/2 cups
Source: Martha Stewart Living, October 1995
- 1 1/2 cups warm water, 100 degrees to 110 degrees
- 1/2 teaspoon active dry yeast
- 3 1/2 cups bread flour
In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let stand until yeast is creamy, about 10 minutes. Add remaining water and flour; mix on low speed, 2 minutes. It will be the consistency of a wet dough.
Place the dough in a lightly oiled bowl. Cover; let stand at room temperature for 24 hours. Bring to room temperature before using.