Basic Bread

1. 1

   Combine 5 ounces flour, 1/4 teaspoon yeast, honey, and water; cover loosely and refrigerate 8 hours.

2. 2

   Combine remaining flour, yeast, pre-ferment and salt. Using the dough hook, mix on low for 2 minutes until it comes together. Cover with a towel and allow to rest for 20 minutes. Knead the dough on medium speed for 5 to 10 minutes or until you are able to pull the dough into a thin sheet that light will pass through.

3. 3

   Place a shallow pan of hot water on the bottom rack of oven.

4. 4

   Place the dough ball into a greased, large, straight-sided container and set on the rack above the water. Allow to rise until doubled in size, 1 to 2 hours.

5. 5

   Turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Turn 90 degrees and repeat. Cover the dough with a kitchen towel and allow to rest for 10 minutes. Repaet.

6. 6

   Flatten dough again with your knuckles and then fold the dough in on itself, like you are making a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface is smooth. Set on counter and rotate gently between your hands without grabbing. Move the dough ball to a flat pan that has been sprinkled with the cornmeal. Cover with towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in.

7. 7

   Preheat oven to 400 degrees F.

8. 8

   Mix a little water and cornstarch, and brush it on dough. Gently slash the top surface of the dough ball, approximately 1/2-inch deep. Add more of the hot water to the shallow pan. Bake for an hour. When bread is 205 degrees F, remove to a cooling rack for 30 minutes before slicing.

* Per serving · 4 servings · Values may vary.