Rustic White Bread

This bread reminds me of the rough country bread found throughout France and Italy. I like to shape it into a thick, long loaf (bâtard) to get the most crust. I also sprinkle the loaves heavily with flour after they are formed—this keeps them from crusting during the rising and also gives the baked loaves an appetizing appearance.

The sponge, or first part of the dough, needs to rise overnight (or throughout the day) before the dough is made. If you need more time after the dough is