Italian Bread

Sponge:
1 cup (8 ounces) cool water, about 65F
2 cups (8 1/2 ounces) all-purpose flour
1/4 teaspoon instant yeast
Dough:
1/2 cup (4 ounces) cool water, about 65F
2 to 2 1/2 cups (8 1/2 to 10 5/8 ounces) all-purpose flour
2 teaspoons instant yeast
1 1/2 teaspoons salt
1 egg white mixed with 1 tablespoon water
The Sponge: Combine all of the sponge ingredients, mixing just till a cohesive dough forms. Allow it to rest, covered, for 24 hours. I forgot about mine and let it rise 48 hours. When the sponge is ready, it will be filled with large holes and bubbles.
The Dough: Add the water to the sponge, and mix till smooth. Add the flour, yeast and salt, and knead the dough till it’s fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don’t want to develop it fully during the kneading process.)
Place the dough in a lightly greased bowl, cover, and allow the dough to rise at room temperature for 1 1/2 hours. To help develop the gluten and distribute the yeast’s food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over.
Divide dough in thirds, and roll each third into a 20-inch-long rope. Braid ropes. Set the braid on a lightly greased or parchment-lined baking sheet, cover with greased plastic wrap and let rise 1 to 1 1/2 hours, until just puffy.
Preheat oven to 425F. Gently brush the braid with the beaten egg white mixture and sprinkle generously with sea salt. Bake for 25 to 35 minutes. Remove from the oven and cool on a rack.