Best Bread Ever!

While trawling through endless pages on the Internet looking at bread making and methods of baking, trying not to become a bread bore to all my friends (think I've failed on that one), I came across references to making a sponge-dough and thought I would give it a try. Essentially you put flour, yeast and water together in a bowl and allow it to ferment for 24 hours or even longer if you wish. You then add the rest of the ingredients as if you where making a loaf from scratch. The idea is that it enhances the flavour of the bread and I have to say it works.

Bread proved, waiting to be baked

The final results after an initial 15 minutes at 220 degrees followed by 30 minutes at 190 degrees and to give it a nice dark crust 10 minutes at 230 degrees. A pan of water placed in the oven to create steam when the proven dough goes in helps create that nice crust.

It tastes as good as it looks, my best bread ever.