This is summarized from a more verbose article. Several improvements here:
- Time required is important. People have jobs.
- Most articles have many words, no clear sections. Important things like the order of the steps are hard to extract.
- List of ingredients is useful.
- Translate units to SI. Ooohh look at me, I live in Europe.
- 8 Days for the starter
- 5 hours for the sponge
- 4 hours rising
- 20 minutes baking
- 10 minutes kneading
In other words:
- Total: over a week
- With Starter: 10 hours
- With Sponge: 5 hours
- Starter: around 250 ml
- Flour: more than 1 L (750 for sponge, more for dough)
- Salt: 2 spoons
- Oil: several spoons to grease things
- Cornmeal to prevent sticking
- Mix 750 ml flour and 250 ml water with starter
- Rest for 2 - 8 hours
- Mix in salt and flour until you can't stir it no mo
- Knead for about 3 minutes
- Rest for 5 minutes (good time to clean out the bowl)
- Knead for several more minutes
- Transfer: to a greased bowl
- Flip once
- Rest for rise for 1.5 - 2 hours
- Divide in half and shape
- Transfer to cooking pan (covered with cornmeal if you got it)
- Rest for about 2 hours
- Decorate with slices and cuts
- Bake at 235 for 20 minutes
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Consider this this NYT article more carefully. Specifically:
- They recommend kneading a lot longer, around 20 minutes total, until stretching it into a thin layer forms a translucent "window".
- Less kneading, more "folding" in their language, all done in a bowel, with what seems to be wetter dough.
- They recommend using autolyse, see below.
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Add autolyse to the sponge by mixing the flour and water in a 4:3 ratio and waiting for 30 minutes. This is supposed to start the gluten separation.