I have found the taste of these artisan loaves are very much improved by using a preferment. This is done simply by taking 1/4 (4oz) of the flour, 1 1/2 cups of water, 1/4 teaspoon of yeast, and 1 teaspoon of sugar (I use barley malt syrup). Mix together in the container you will be using for proofing your dough, and allow to sit overnight or about 12 hours. Add this preferment to the remaining ingredients in the final dough, then allow it to rise at room temperature for 2 hours; after which you will refrigerate the dough for a minimum of 8 hours. Some variations of this awesome artisan loaf, include rye, rustic, beer cheese, and Irish rye - can be found on my website FoodFamtastic.com

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