Add one cup of water to the Sponge--this is to make it easier to transfer the sponge to the bowl of your stand mixer. The sponge should be bubbly after sitting overnight.
Using a spatula, scrape the sponge into the bowl of your stand mixer.
Add the flour, yeast, and salt, and remaining 1C+2TBSP of water to the stand mixer.
With the paddle attachment, mix the ingredients at low speed for a minute or so until well-combined.
After the dough is mixed, change to the dough hook for your mixer. At speed 5, knead the dough for approximately 15 minutes. Watch your mixer since at this speed it will tend to "walk" on the counter. At roughly the mid-point, the dough will begin to clean the sides of bowl.
While kneading the dough, prepare the bowl where the dough will rise by greasing it with a thin coat of Crisco or olive oil.
When you're done kneading, the dough will look glossy and slump back into the bowl. This is expected. Transfer the dough to the prepared bowl, cover, and let rise for 2-3 hours until it's tripled in bulk.
When the dough is done rising, dust your work surface with flour, and lay out two sheets of parchment paper nearby for the loaves or rolls. Brush your hands with flour and scoop the dough out of the bowl and onto the work surface, taking care to avoid deflating it.
Cut the dough into two pieces for loaves or 16 pieces for rolls. Using your hands--dusting with flour as needed-- shape into loaves or rolls and then place the loaves and/or rolls onto the parchment paper. Let rest for 20-30 minutes. The dough will rise a bit during this time, but will take off when you place it in the oven.
While the dough is resting, preheat the oven to 475F. Be sure to have your baking stone or an inverted cookie sheet in your oven while it's heating so the cooking surface for the bread is hot when the loaves or rolls go in.
Affter the 20-30 minutes have elapsed and the oven is at temperature, spritz the tops of the loaves or rolls with a light coating of water. This will help develop a crisp crust. Slide the loaves onto your baking stone (or inverted cookie sheet if you don't have a stone).
Bake for 20-30 minutes until puffed and golden brown. You can spritz them one more time with water if you want crispier crust.
Cool on wire racks for 10 minutes before cutting.
