This bread requires a starter to be made the day before making the bread, so do plan accordingly!
- 2 cups bread flour
- 1/4 teaspoon active dry yeast
- 1 cup warm water
Mix well and knead to form a shaggy dough. Cover and leave out on the counter overnight.
- 3 cups bread flour
- 1 tsp active dry yeast
- 1 1/3 cups warm water
Mix in bowl of stand mixer – or, by hand.
Cover loosely with plastic wrap and let rest for 30 minutes.
After resting, add
- 2 teaspoons salt
Next, add the dough from the night before.
Turn the mixer on low and knead for a few minutes, ensuring that everything is mixed together well. Continue mixing for about 5 minutes.
Cover and let the dough rise for an hour at room temperature.
After an hour, gently fold one side of the dough to the other, fold the top to the bottom, and flip it over in the bowl. You are NOT punching down the dough, but rather gently folding it upon itself.
Recover and repeat this process twice more for a total of 3 hours rising.
Lightly flour your counter and turn the dough out. Lightly dust the dough and cut in half for two loaves. Shape each piece into a rectangle and then gently roll the dough into a log shape. Place the seam side down, and tuck the ends underneath.
Transfer the loaf or loaves onto a baking sheet onto which you previously sprinkled with cornmeal.
Cover loosely and let rise one hour.
Preheat your oven to 500°F. When risen, cut a 1/2″ deep slit lengthwise in the loaf, stopping and starting 2″ from ends of the loaf.
Bake for 15 minutes at 500°F.
Lower heat to 400°F and bake for another 30 minutes until the bread is a deep golden brown.