0: Cornmeal to sprinkle on pans THE SPONGE: Pour 1 c of starter into a large ceramic mixing bowl
1: Feed and then refrigerate the remainder
2: Add to the starter in the mixing bowl, the warm water and about 3 c of flour
3: Beat vigorously with a spoon or wire whisk
4: Cover this sponge with plastic wrap and put it aside to work
5: This time period can be very flexible, but allow at least 2 hours and as many as 24
6: The longer it has, the more yeast there will be for the second rise and the more pronounced the sour flavor of the bread will be
7: THE DOUGH: After sponge has bubbled and expanded, remove plastic wrap
8: Blend salt, sugar and baking soda into 2 c of flour
9: Mix this into sponge with large spoon
10: When dough begins to hold together, turn it out onto floured board and knead it for 3 or 4 minutes
11: Add flour as needed to make a fairly stiff dough
12: Give the dough a rest and clean the bowl
13: Continue kneading for another 3 or 4 minutes
14: Place the dough back in the bowl turning it to grease the top
15: Cover and let rise for 2 to 4 hours
16: If you want, you can skip the second rise in the bowl and proceed directly to the next step
17: SHAPING AND BAKING THE LOAVES: Knock down the dough and shape it into 2 long loaves
18: Place them on a cornmeal sprinkled cookie sheet, cover and let them rise for another 2 hours or so
19: Toward the end of the rising period, preheat your oven to 450 F and begin heating a kettle of water on your stove
20: Just before you put them in the oven, slash the tops of your loaves diagonally with a knife 1/4" deep every two inches and brush with cold water
21: Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water
22: Put the loaves on the rack over the steaming water, close the oven and bake for about 25 minutes
23: From The Cookie-Lady's Files Reformatted for MM:dianeE 6/29/93