TUSCAN BREAD (PANE TOSCANO) pgs. 110-111 Ciao Italia MAKES 1 LARGE LOAF SPONGE * 1 tablespoon (1 package) active dry yeast * ½ cup warm (110º to 115ºF) water * 1 cup unbleached all-purpose flour DOUGH * 1½ teaspoons ( ½ package) active dry yeast * 1¼ cups warm (110º to 115ºF) water * 4 to 4 ½ cups unbleached all-purpose flour * Cornmeal (if using a baking stone) To make the sponge, in a small bowl, sprinkle the yeast over the warm water. Let stand to proof until foamy, about 10 minutes, and then add the flour. Stir well to mix; the mixture should have the consistency of a soft dough. Cover the bowl with plastic wrap and allow to rise in a warm draft-free place for 24 hours. In a large bowl, sprinkle the yeast over ¼ cup of the water and let proof until foamy, about 10 minutes. Add the remaining 1 cup water. Add the sponge and mix well with your hands. Add 3 ½ cups of the flour and mix well, then add enough of the remaining flour to make a soft ball. Turn the mixture out onto a floured surface and knead until smooth. Place the dough in a lightly greased bowl, turn to coat the dough, cover with plastic wrap, and let rise for 3 to 4 hours, or until doubled in size. Turn the dough out onto a floured surface and gently form it into a rectangular or round loaf. Place the loaf on a greased baking sheet. Let rise for about 35 minutes, or until doubled in size. Preheat oven to 400ºF. If using a baking stone, set it on the bottom rack of the oven to preheat for 30 minutes. Sprinkle the preheated stone with cornmeal and carefully slide the bread onto the stone. Bake for 30 to 35 minutes, or until the bread is evenly browned and the bottom crust is hard. If baking on a baking sheet, bake for 35 to 40 minutes, or until the bread is nicely browned and hollow sounding when tapped on the bottom. Note: This is the perfect bread to use for crostini, as well as for fettunta. If planning to use the bread for crostini, shape the dough into 2 or 3 long narrow loaves and adjust the baking time accordingly.