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A-K Life
Alan R. and Kathy M. Henderson
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Bread Machine Crusty Round

Saladinajar

Ingredients
Sponge
1-1/2 cups all-purpose, unbleached flour
1 teaspoon instant or bread machine yeast
1 cup water
Dough
3 tablespoons water
1 teaspoon sugar (optional)
1-1/2 teaspoon salt
1-3/4 cups all-purpose, unbleached flour

Instructions
Making the Sponge
Place water, yeast and flour in bread machine pan and select the "dough" cycle. Allow to mix about 5 minutes using small spatula to carefully push flour stuck in the corners into the mixing area. Unplug machine and let stand at room temperature over night or about 8 hours. Do not leave over 16 hours.

Making the Dough
Open lid of bread machine and add water, sugar, salt, and flour.
Restart dough cycle. Check dough after 5-10 minutes of mixing. If necessary, add additional flour 1 tablespoon at a time to form a smooth but slightly tacky ball or water if dough is too dry and bounces against the sides.
When dough cycle ends, allow dough to continue to rise in machine for at least 30 minutes (or more if ambient temperature is cool) until double in size. If you are new to bread machines, see Six Bread Machine Tips for Beginners for more help with this step.

Preparing and Baking the Loaf
Remove dough from bread machine pan to lightly floured board or silicone baking mat (my preference). Form into smooth ball by pulling dough around to bottom until top is smooth. Place on parchment-covered cookie sheet. Cover loosely with lightly oiled plastic wrap and place in warm place to rise until almost double.
About 15 minutes before bread is ready to bake, preheat oven to 425 degrees. Just before putting bread in the oven, sprinkle top with flour. Using a single edge razor blade (or a sharp, serrated knife), make several cuts across top of bread about 1/2 inch deep.
Bake 30-35 minutes until loaf is golden brown and internal temperature has reached 190 degrees. Allow to cool on rack before slicing. Or slice while it's hot at the risk of squashing your bread.

Directions for making bread with a stand mixer or by hand
Follow directions above for making the sponge. Use a medium size mixing bowl to mix the sponge and let it sit for 6-8 hours.
To make this recipe in a heavy-duty stand mixer, add sponge and other ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic, about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in recipe.
If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape rolls as indicated in recipe
Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape rolls.

Alan Notes
I haven't made this yet.