Joe's Rustic Italian Bread

	The sponge after warming up to room temperature.
	Mixing flour, water and yeast. No salt or songe yet.
	Adding the sponge and the salt to the mixture.
	Mixing the dough and sponge.
	More mixing. Looking like a good dough.
	The dough out on the counter.
	The dough after one hour fermenting.
	Dough after first fold.
	Back into the bowl for another hour.
	The dough after the second one hour fermentation. This dough is really lively.
	The dough on the counter for the second fold.
	This dough is sticky, but not too bad.
	Ready for the third one hour fermentation.
	In the bowl for the final fermentation.
	I expected this. Note that the dough hasn't risen as high after the third hour as it did after the second hour. This dough may be on the verge of exhaustion.
	Shaped into 21 ounce boules.
	Ready to rise.
	The doughs risen.
	Going into the oven.
	The loaves halfway baked. The oven spring isn't as much as I normally get.
	The finished loaves. Not what I was hoping for.