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1
In large bowl of electric mixer, dissolve yeast in 2-1/2 c water.
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2
Add in 2-1/2 to 3 c flour; stir 1 minute.
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3
Batter will have consistency of soft pudding.
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4
Cover bowl tightly with plastic wrap.
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5
Let rise in a hot place, free from drafts, overnight or possibly at least 8 hrs.
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6
The longer the sponge ferments, the better the flavor will be.
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7
The next day, stir in salt and 1 to 1-1/2 c of remaining flour.
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8
Beat at medium speed with electric mixer 6 min, or possibly beat 600 vigorous strokes by hand.
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9
Stir in sufficient remaining flour to make a soft dough.
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10
Turn out dough onto a lightly floured surface.
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11
Clean and lightly flour bowl.
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12
Knead dough 15 to 20 min or possibly till smooth, elastic, and no longer sticky.
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13
Place dough in floured bowl.
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14
Dust surface lightly with flour; cover with a slightly damp towel.
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15
Let rise in a hot place, free from drafts, till tripled in bulk, about 1-1/2 hrs.
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16
Grease 2 large baking sheets or possibly 4 French-bread pans.
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17
Punch down dough.
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18
Knead 2 min.
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19
Cover and let rest 10 min.
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20
For oblong loaves, divide dough into 3 or possibly 4 pcs, depending on desired thickness of loaves.
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21
On a lightly floured surface, shape each piece into a smooth log, gently tapering ends.
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22
For round loaves, divide dough in half.
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23
Shape each half into a smooth ball.
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24
Place shaped dough on prepared baking sheets.
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25
Cover with a dry towel.
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26
Let rise till doubled in bulk, about 1 hour.
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27
Adjust oven racks to 2 lowest positions.
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28
Place a shallow roasting pan on lowest shelf; pour in 2 c boiling water.
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29
Preheat oven 15 min to 425-degrees.
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30
Slash tops of oblong loaves with 5 diagonal slashes each.
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31
Slash tops of each round loaf with 3 horizontal slashes and 3 vertical slashes in a tic-tac-toe design.
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32
Brush loaves with cool water.
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33
Bake 15 min.
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34
Brush loaves with egg-white glaze; bake 10 min longer.
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35
Brush again with egg-white glaze.
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36
Remove roasting pan from oven.
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37
Bake loaves 10 to 15 min longer, for a total of 35 to 40 min, or possibly till bread sounds hollow when tapped on bottom.
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38
Remove from pans; place loaves directly on oven rack.
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39
Bake 5 min longer.
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40
Cold on racks.
