No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sponge

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

Ingredients

  • 1 1/2 cups warm water, 100 degrees to 110 degrees
  • 1/2 teaspoon active dry yeast
  • 3 1/2 cups bread flour

Directions

  1. Step 1

    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.

  2. Step 2

    Place the dough in a lightly oiled bowl. Cover; let stand at room temperature for 24 hours. Bring to room temperature before using.

Source
Martha Stewart Living, October 1995