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Okay, folks, we're trying this again. This will teach you a lesson about composing in your "new post" window instead of your paste buffer. By the time you realize that your connection is kerflooey, it is too late to copy and paste to the buffer. Buffer to blogging client, never the other way around.

As I mentioned before, I made this in the KitchenAid, but it will still work if you mix by hand. You may want to knead for an extra two minutes or so, but otherwise, just substitute "wooden spoon" for "paddle" and "your own two lovely hands" for "dough hook."

Pour the risen sponge into the mixing bowl. Be sure to ooh and ahh over the fragrance, the network of bubbles, the stringy, springy gluten.

Add the water, olive oil, wine and salt to the bowl. Mix on low speed until the sponge is broken up and the liquids are milky and foamy. (You may want to start this with your hands, and then switch to the paddle.)

Add the flour in three increments. (If you add it all at once, the mixer will kick it back up into your face and all over the counter. Go ahead, ask me how I know this. Mix until flour is completely blended in. The dough will be sticky and jagged.

Switch to the dough hook and knead for 6 minutes on slow speed. The dough will initially clean the bowl, then will start to stick a bit, in long sticky strands. Don't panic. This is what it's supposed to do. When it is done, the general texture will be all smoothed out but the surface will be a bit broken, looking almost like curdled milk. Again, do not worry; it will smooth out on fermentation.

Pour about 2 tablespoons oil into a large bowl. Turn the dough into the bowl, then turn to coat the dough with the oil. Cover with plastic wrap and leave it to ferment until it is about 2 1/2 times its original size. This will take at least 90 minutes, up to about 2 hours, depending on the temperature and humidity level of your kitchen.

Believe it or not, that was the hardest part. Everything from here on in is a doddle.