![]() For one large loaf, form the dough into a round ball for two loaves, divide the dough in half and shape into two balls. Take it a step furtherÄeflate the dough gently, but don't knock out all the air this will create those "holes" so important to French bread. If your dough has been refrigerated, allow it to come to room temperature before shaping it'll warm up and rise at the same time. If you're going out, or if you prefer, let the dough rise slowly in the fridge. ![]() Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours). Knead the dough, adding up to an additional 3/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes. By using this method, you'll tend to add less flour, and have much bigger holes in your finished bread. Dough handles better once it's had time for the flour to absorb the water while resting and relaxing. Let it rest for 12 to 15 minutes, then stir it again it should become more cohesive and a bit smoother. To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. Turn the machine off and close the cover, then let the starter rest as directed above. If you plan on making the dough in a bread machine, place the sponge ingredients in the bucket, and turn the machine on for just a few seconds to mix the ingredients together. For best flavor, let the starter rest longer overnight (up to 16 hours) is best. Cover with plastic wrap and let it rest for at least 2 hours. Stir all of the starter ingredients together to make a thick, pudding-like mixture. ![]() To make the starter: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. ![]()
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