SPONGE:Combine Sourdough starter, water and flour in large glass
or
ceramic bowl, stir until smooth. Cover loosely with plastic wrap
or clean,
damp kitchen towel. Let stand at room temperature in a draft-free
place 12
hours.( this is now known as the sponge)
DOUGH: Stir sponge down.
Transfer
to large mixer bowl fitted with paddle or dough hook. At low speed,
add
salt and flour, 1/2 cup at a time, to make a soft dough that begins
to
pull away from sides of bowl.(or gradually add salt and remaining
flour,
1/2 cup at a time, to sponge and beat vigorously with wooden spoon
2
minutes.) On lightly floured work surface, knead dough until smooth
and
elastic, 8-10 minutes. Divide dough in quarters and shape each
into ball.
Place
shallow baking pan on top rack of oven.Just before baking, carefully
place
1 cup ice cubes in baking pan on top rack. With small sharp knife,
or
razor blade, cut 1/2inch-deep diagonal slits along tops of bread.
Bake one
loaf at a time, for 10 minutes, Reduce heat to 425 F and bake
15-20
minutes more, until loaves are golden brown. Repeat with second
pan. Cool
on wire racks.
Makes 4 loaves, 12 slices each.