Ingredients:
For the sponge:
1 1/2 teaspoon dry active yeast
1/2 cup AP flour
1/2 cup warm water (about 100 degrees)
Then:
12 oz bottled beer
18 ounces AP flour (about 4 cups)
1 1/2 teaspoon fine salt
Directions:
Make the sponge and let sit for 30 mins in a warm area with a damp towel on top. Then add the rest of the ingredients. Let it stand for 2 hours until it doubles in size. Shape the dough into desired shape. Place it on a cookie sheet covered in cornmeal. Dust the top of the loaf with flour. Let it proof (rise) for another 30 minutes. Preheat oven to 425F and let it cook for 45 minutes. Add a small loafpan with water at the bottom of the oven to humidify the oven to give a nice crust to the bread.
