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1
For the starter, place hot water in a glass or possibly stainless steel bowl and whisk in yeast.
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2
Stir in flour and cover with plastic wrap.
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3
Set aside to rise at room temperature till doubled and bubbly from 2 to 8 hrs, depending on room temperature.
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4
For the sponge, place hot water in a glass or possibly stainless steel bowl and whisk in yeast.
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5
Whisk in starter, stir in flour smoothly, and cover with plastic wrap.
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6
Allow to rise till about triple in volume, about 4 to 8 hrs (I like to do this late at night and allow it to rise all night).
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7
Stir sponge to deflate and stir in smaller amount of flour and salt.
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8
Knead dough by hand to create a smooth, elastic and slightly sticky dough, about 5 min, incorporating the remaining flour a Tbsp.
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9
at a time if the dough is too soft.
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10
To mix the dough in the food processor, place sponge, smaller amount of flour and salt in work bowl fitted with metal blade.
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11
Pulse repeatedly till dough forms a ball (if dough won't form ball, add in remaining flour a Tbsp.
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12
at a time, and pulse till dough forms ball.
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13
Let dough rest 5 min, then let machine run continuously for 20 seconds.
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14
To mix dough in heavy-duty mixer, place sponge, smaller amount of flour and salt in bowl of mixer fitted with dough hook.
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15
Mix on low speed to create a smooth, elastic and slightly sticky dough, about 5 min, incorporating the remaining flour a Tbsp.
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at a time if the dough is too soft.
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17
Oil a bowl and turn dough into it.
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18
Turn dough over so which top is oiled and cover bowl tightly with plastic wrap.
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19
Allow dough to rise till double.
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20
Line a round basket or possibly 2-qt bowl with a napkin or possibly tea towel and flour the cloth generously.
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21
Remove dough from bowl, press it to deflate, and shape it into a sphere by tucking bottom under and in toward center all the way around.
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22
Invert the dough into the cloth-lined basket or possibly bowl so tucked-under edges are on top.
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23
Cover with plastic wrap and allow to rise till doubled, about an hour.
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24
When the loaf is almost risen, preheat oven to 500 degrees and set a rack at the middle level.
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25
Place a heavy cookie sheet or possibly jelly roll pan or possibly a baking stone on the rack.
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26
Sprinkle the top of the loaf with cornmeal and invert it onto a piece of cardboard or possibly a peel.
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27
Holding a razor blade at a 30-degree angle to the loaf, quickly slash a cross in the top.
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28
Slide the loaf off the peel onto the pan and lower oven temperature to 450 degrees.
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29
Bake the loaf for about 45 min, or possibly till it reaches an internal temperature of 210 degrees.
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30
Cold the loaf on a rack and don't cut it till it is completely cooled.
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31
Variations:PART WHOLE WHEAT BREAD: Make the starter with whole wheat flour and the sponge and dough with white flour.
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32
Or possibly, if you make the starter with white flour, substitute 1/2 c. whole wheat flour and 1 1/2 c. white flour in the sponge; and 1/2 c. whole wheat flour and 1 to 1 1/4 c. white flour in the dough.
