I never thought about starting sourdough with a sponge. It's a great idea that worked out quite well. I also like the four hour room temp autolyse. I had been using only one hour. Moreover, using the sponge allows one to add the salt to already fermented dough.

You'll forgive me for using KA bread flour + a banneton + 450 deg. preheated Dutch oven. In other words, KA recipe; some of my own methodology.

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