RUSTIC BREAD Requires 12 hours of resting. For the sponge: 1 c bread flour 1 c whole wheat flour 1/2 tsp fast-rising yeast, active dry will do in a pinch 1 c water Mix flours and yeast in a medium-sized bowl. Stir in water to form a dry dough. Cover with plastic wrap and leave out overnight. Sponge can be stored in the fridge for several days. For the loaf: 3.5 c bread flour 1/2 c rye or whole wheat flour 1.5 c water 2 tbs white or brown sugar 2 tsp salt This dough is stickier than most bread doughs due to the higher water content. It is hard to kneed by hand, a stand mixer is recommended. If you kneed by hand, add more flour or less water. The outcome will be slightly different. Mix the flours, salt and sugar in the bowl of an electric stand mixer. With the doughhook on low speed, add the sponge and slowly add the water until a sticky ball forms (you may need more or less water). Kneed for 15 minutes. Place the dough ball in a large greased bowl. Cover and let stand for 2 hours, or until the dough has tripled in size. Place an oven-proof pan or bowl half full of water on the lowest oven rack, the second rack (and baking stove, if available) just above it. Preheat oven to 450. Turn the dough out on to a lightly floured work surface and flatten into a 1.5-2" thick disk. Pull and press the edges of the disk inward, forming an upside-down loaf shape. Flip the dough over, cover, and let stand 45-60 minutes, or until doubled in size. (if you have a peel, you can perform this step on it for easy transfer to the oven.) Slash a large # in the top of the dough with a serrated bread knife or razor blade. If using a baking stove, transfer dough loaf directly to it. Otherwise, place the loaf on a baking sheet. Bake about 30 minutes, or until an instant-read thermometer reads 195 at the center of the loaf.