Another book I highly recommend. "How to Bake" goes step by step through technique. Nick Malgieri doesn't talk down to the cook, but explains each step in such a way that it virtually ensures success. This is my favorite recipe for bread now. The raises are time consuming but well worth it.

1) To make the sponge, in a 3 quart mixing bowl place the water and sprinkle the yeast on the surface. Add the flour and stir with a rubber spatula until it forms a heavy paste. Cover the bowl with plastic wrap and let the sponge rise at room temperature for about 1 hour, until the sponge has doubled, then refrigerate for at least 8 hours or overnight.

2) For the dough, remove the sponge from the refrigerator and stir in the 1 cup of flour and the salt. Knead by hand to form a smooth, elastic and slightly sticky (that’s important, I’ve been reading) dough, about 5 minutes. Incorporate the remaining flour, a tablespoon at a time, if the dough is too soft.

3) Scrape the dough into an oiled bowl and turn the dough over so the top is oiled. Cover bowl with plastic wrap and allow the dough to rise at room temperature until the dough has doubled, about one hour or so.

4) Scrape the dough from the bowl onto a lightly floured work surface and deflate the dough by folding it over on itself 5 or 6 times. Return the dough to the oiled bowl and cover again with plastic wrap, and refrigerate for 8 hours or over night.

5) Remove the dough from the refrigerator and deflate it as in step 4. Divide the dough into 3 equal parts, cover 2 parts loosely with plastic wrap so they don’t dry out. Working with one piece of dough, shape the dough into a sphere by tucking the bottom under and in toward the center all around. Press and stretch he dough ball into a 12x6 inch rectangle. Working with the long edge, fold the dough into thirds. Pinch to seal the seam. Use the side of your hand to press a depression lengthwise down the center of the dough. Pinch the sides of the depression together to form a cylinder, then roll the cylinder back and forth under your palms to lengthen it. Extend the ends slightly so they form points. Arrange the loaves seam side down on the prepared pan (what prepared pan? I don’t remember a prepared pan!). Dust the loaves very lightly with flour and cover them with a piece of oiled plastic. Then allow the loaves to rise until doubled in volume, about 1 hour or so.

6. About 30 minutes before you intend to bake the loaves, set the racks at the middle and lower levels of the oven and preheat to 500 degrees F. Set a pan on the lowest rack. You will pour water into it to make steam during the initial part of the baking.

7. Open the oven, averting your face. Quickly pour a cup of hot water into the hot pan. Close the oven for 1 minute. Use a razor blade or the point of a very sharp knife to make 3-4 slashes diagonally across each loaf. Avert your face again and immediately place the pan with the slashed loaves in the oven. Lower the oven temperature to 450°F. In 10 minutes, pour another ½ cup water into the pan.

8. About 20 minutes after the loaves have gone into the oven, remove the water pan and lower the temperature again to 350 degrees. Continue baking for 20-30 minutes longer, or until the bread is well risen and a dark golden color.

9. Remove the loaves from the oven and cool on a rack.

Zaz's Notes: I found 1 tsp yeast worked better for me. That may have been a factor of the yeast I'm using or the weather down here. Typically, I make one loaf of bread out of this recipe, not three. It makes beautiful breadsticks as well. Baking time has averaged 30-35 minutes for me. I haven’t been able to force myself to leave it in for a full 40.