This was an exercise in how long I could stretch out the baking project. I was camping during the weekend when I would normally have done this baking, so I was already running late, and then once I got into my work week, I had barely any time to bake. I mixed the sponge, left it overnight in the fridge, mixed the sponge into dough, left THAT overnight in the fridge. The next day, I still didn't have time to rise and bake, so punched it down one more time and put it into the fridge for another day before finally rising and baking it.
Yum! It actually turned out pretty well, which means that this recipe must be fairly forgiving with respect to timing. I was surprised that it didn't seem too salty - usually I would expect to use only a teaspoon of salt in a loaf this size. We enjoyed dipping it in olive oil and eating with fried eggs for breakfast.
Here's the loaf before going in to the oven. I have a gadget from King Arthur Flour to slash the top (called a "lame"), and it worked well on this dough.
Your loaf looks beautiful!
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