April 30, 2012
This recipe has three ingredients (including water) in the sponge and 4 ingredients in the dough. It takes approximately 10 and a half hours of rising and baking time (most of which is the sponge rising) and makes 2 baguettes. I had all the ingredients already in my pantry cupboard. I let the sponge rise for approximately ten hours and the final rise took 1 1/2 hours total. I forgot to let the baking stone heat for the full 45 minutes, mine was in about 30 minutes early and it still worked perfectly. The baking time was perfect, which was a pleasant surprise since so many bread recipes can be very off for my disco-era oven.
This recipe isn't currently available online, but can be found in the Cook's Illustrated Holiday Baking 2011 edition. (I wish that is was available on-line to share, it was great!).