Sourdough French Bread

SPONGE:Combine Sourdough starter, water and flour in large glass or ceramic bowl, stir until smooth. Cover loosely with plastic wrap or clean, damp kitchen towel. Let stand at room temperature in a draft-free place 12 hours.( this is now known as the sponge)
DOUGH: Stir sponge down. Transfer to large mixer bowl fitted with paddle or dough hook. At low speed, add salt and flour, 1/2 cup at a time, to make a soft dough that begins to pull away from sides of bowl.(or gradually add salt and remaining flour, 1/2 cup at a time, to sponge and beat vigorously with wooden spoon 2 minutes.) On lightly floured work surface, knead dough until smooth and elastic, 8-10 minutes. Divide dough in quarters and shape each into ball.
Place shallow baking pan on top rack of oven.Just before baking, carefully place 1 cup ice cubes in baking pan on top rack. With small sharp knife, or razor blade, cut 1/2inch-deep diagonal slits along tops of bread. Bake one loaf at a time, for 10 minutes, Reduce heat to 425 F and bake 15-20 minutes more, until loaves are golden brown. Repeat with second pan. Cool on wire racks.
Makes 4 loaves, 12 slices each.

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Sourdough Tutorial from Frugal Village