FOR SPONGE:
In mixing bowl combine water, brown sugar, yeast and flour. Set aside and allow to ferment for 20-30 minutes.
FOR DOUGH MIXTURE:
In large shallow mixing bowl, combine the barely flour and salt. With your fingers rub the 2T. butter into the flour mixture. Make a well in the center of the flour mixture. Pour into that well the fermented sponge. Gradually work the dry ingredients into the sponge until a cohesive dough is formed. Turn the dough out onto a lightly floured surface and knead until smooth. Form the dough into a smooth ball and place in the bottom of a well-greased Dutch oven. Brush the top of the dough with melted butter. Cover wit hthe lid of the Dutch oven and allow to rise until doubled in size, 1-1 1/2 hours. Preheat oven to 450°. when dough has risen, place Dutch oven in preheated voen and reduce heat to 400°. Bake for 45-60 mintues at 400°, or until well browned. Cook on a wire rack.
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