• Sponge Ingredients
• 5 g dry active yeast
• 67 g AP flour
• 104 g warm water (100°F)

• Bread Ingredients
• 12 oz beer (room temperature)
• 510 g AP flour
• 10 g salt

Mix sponge, cover, and place in warm spot for 30 minutes.

Mix the sponge and bread ingredients until a rough dough is formed. Cover with hot damp towel.

Do strengthening folds every 30 minutes until the dough has proofed for 2 hours.

Dust counter with flour and form loaf on counter. Cover with dry towel. Proof for 30-40 minutes.

Place loaf pan with water on bottom rack of oven. Heat oven to 425°F.

Dust baking sheet with cornmeal. Place loaf in baking sheet. Slash top of loaf (single cut).

Bake for 35 minutes.

Cooking time: 4 hours

Source: Chef John