Basic Wild Yeast Dough

The Sponge:   Put your starter in a large bowl – (about 4 cups)   Add: 2 cups of all-purpose flour 2 cups of warm water ¼ cup of sugar

Stir until there are no lumps.  Cover with a clean cloth or piece of plastic and put in a moderately warm place out of drafts and leave until it is bubbling and frothy – (spongey.)  The time will vary greatly depending on the temperature and humidity. *

The Dough:   When the ferment is working – (bubbling and frothy,) put 4 cups of it back into your storage container and place in the refrigerator.  Now you may add a pinch of salt if you wish.  It’s easier to add it before adding the remaining flour because it may easily be beaten in now, rather than kneading it in later.

To make the dough, now begin adding all-purpose flour, a cup at a time and stirring it in well.  When the dough becomes too stiff to knead, turn it out onto a flat surface and begin kneading it as you add the remaining flour.  You will add about 4 cups of all-purpose flour in total for a basic white bread.  This will vary slightly depending on the weather and humidity.

Knead the dough exceedingly well, however be careful not to add too much additional flour as you knead.  This will make the dough too heavy and the yeast cells will not be able to raise it.  Continue kneading until the dough is smooth and glossy. 

When finished kneading, form into a smooth ball, place in a lightly oiled bowl, cover with a clean cloth or plastic bag and leave in a warm, not hot, place until at least double in bulk.  At this point, punch it down, lightly knead again, form into a ball and place back in the bowl and cover.  Again leave until double in bulk.

The Loaves: When ready to form into loaves, turn the dough out onto your work surface, knead very lightly, and form into one large or two smaller loaves.  Place on a baking sheet that has been lined with baker’s parchment.  Paint the surface of each loaf with an egg that has been lightly beaten with a tablespoon of water.

With a sharp knife or a razor blade make several diagonal slashes in the top of each loaf and set aside to rise until about double in size. 

When ready to bake, place in a preheated 350° oven and bake until golden brown and hollowish sounding when tapped, about 30 to 45 minutes, depending on the size of the loaves. 

When the loaves are done remove from the oven.  If you want a crisp crust, place them on a wire rack and leave until cool.  If however, you wish a soft tender crust that may be easily sliced for sandwiches or toast, as soon as the loaves come out of the oven, wrap them in a clean cloth and leave until they are cool.

 * Never, ever add salt, egg, dairy or fat of any type to the sponge.  It is imperative to the wellbeing of your starter that these things are not introduced to it.  After the starter has been removed from the sponge bowl, you may add these things if you wish, as you proceed with the dough stage.