Directions:
- Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process 1 additional minute.
- Turn dough out onto a floured surface (dough will be sticky and soft); divide dough in half. Working with one portion of dough at a time (cover the remaining dough to keep from drying), roll each portion into a 12 x 6-inch rectangle. Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal. Taper ends of dough to form a slipper shape. Sprinkle 2 tablespoons flour over loaves. Cover and let rise 30 minutes or until doubled in bulk.
- Preheat oven to 425°.
- Uncover dough. Bake at 425° for 25 minutes or until loaves sound hollow when tapped. Remove from pan; cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1077.46 Kcal (4511 kJ) | ||
| Calories from fat | 58.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 10% | |
|---|---|---|---|
| Sodium | 1193.14mg | 50% | |
| Potassium | 357.93mg | 8% | |
| Total Carbs | 216.86g | 72% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 36.91g | 74% | |
| Iron | 11.8mg | 65% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 238.77 Kcal (1000 kJ) | ||
| Calories from fat | 12.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 10% | |
|---|---|---|---|
| Sodium | 264.4mg | 50% | |
| Potassium | 79.32mg | 8% | |
| Total Carbs | 48.06g | 72% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.69g | 31% | |
| Protein | 8.18g | 74% | |
| Iron | 2.6mg | 65% | |
| Calcium | 13.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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