Bread-Bakers v006.n069.1

Have been using a receipe I got from Fine Cooking a year or so ago, that 
requires a sponge, maturing in about 8-10 hours.  Then, bread 
dough mixed and allowed to rise slowly--overnight.  I love the result 
and tolerate the method.  Anyone else using this?  Or, does anyone do 
anything with sponges.  
Thanks.