I made this today,using all ap flour and gave the starter/sponge about 7-8 hours, used a tad bit more water. It turned out pretty good, my friends, hubby and brothers polished off almost a whole loaf within 10 minutes of being out of the oven. I omited the baking stone/parchment step. after the first rise i transfered the dough to an oiled 10 x 10 pampered chef stone baking pan and let it rise again before baking. Next time i think i will give starter/sponge much more time for more of that tangy flavour. I've already got my second sponge started! Thanks for a great recipe!Can't wait to try it with stews and soups! update: turned out better second time around-gave starter 15 hours. Dough was stickier which attributed to more of that holey ciabatta texture. Also had a more developed tangy hint. Perfect for sandwiches!
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I made this today,using all ap flour and gave the starter/sponge about 7-8 hours, used a tad...