For the sponge, heat the water to a warm 110 degrees.

Add yeast to it and let stand for 10 minutes or until frothy.

Add bread flour and make a soft sticky dough. Keep this dough covered at room temperature for 12-15 hours.

For the bread, Warm the milk and add yeast to it.

Let stand for 10 minutes or until frothy.

Add the sponge, bread flour, salt and water and use a hand mixer to mix everything.

Let this dough rise in a warm oven for about an hour. (keep a damp towel over the dough)

Dough will be sticky and full of air bubbles. Turn dough out onto a well-floured work surface and cut in half.

Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour.

Cover loaves with a damp kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

Bake at 350 degrees F for about 30 minutes or until golden.

In the first 10 minutes, spray water over the bread every 3 minutes, for a softer crust.

Cool on rack

Enjoy with soups and sandwiches!