Bread loaf based loosely on pane Francese.
Sponge made at 7:00 p.m. yesterday. I was up at 5 this morning to add liquid to the sponge (decided to use milk instead of water).
2 3/4 cups bread flour 1 cup white whole wheat.
I used a bread machine on the dough cycle to do all the mixing and kneading and rising.
Turned it out on bench photo #1, shape of the bread machine pan, and did stretching and folding and flattening and rolling to create structure.
Shaped it into a log, used egg wash and applied sesame seeds and straight into the oven - forgot to slash the top.
This does not require a rise after shaping because there is a LOT of oven spring.
