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1
You will need 2 jelly roll pans, dusted with cornmeal.
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2
The starter: in a bowl, whisk the yeast into the water and then stir in the flour; cover with plastic wrap and allow to ferment for 8 hours in a cool place.
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3
If the room is warm, let the sponge rise at room temperature for 1 hour, then for the remaining 7 hours let it rise in the refrigerator.
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4
When the starter is done, make the dough--place the water in the bowl of an electric mixer and whisk in the yeast by hand.
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5
Use a rubber spatula to scrape the starter into the water and mix it in.
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6
Add both flours and the salt, and use the rubber spatula to mix the ingredients into a rough dough.
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7
Place the bowl on the mixer with the dough hook and mix on lowest speed for 2 minutes; allow the dough to rest 10 minutes.
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8
Mix on medium speed until dough is smooth, elastic, and slightly sticky, about 2 minutes.
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9
Scrape the dough into an oiled bowl and turn it over so that the top is oiled; allow the dough to rise until doubled, about 1 hour.
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10
To form the loaves, scrape the dough onto a floured work surface; shape the dough into a 12-inch square; cut into three 4 x 12 inch rectangles, using a knife or bench scraper.
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11
Transfer the loaves to the prepared pans, placing 2 on one pan and 1 on the other.
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12
Cover the loaves with cloth or plastic wrap and allow them to rise at room temperature until doubled, about 1 hour.
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13
About 15 minutes before the loaves are completely risen, set racks in the upper and lower thirds of the oven and preheat to 450Au00b0.
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14
Place the pans in the oven and bake until the loaves are beginning to color well, about 20 minutes.
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15
Turn the pans from back to front, then place the top pan on the lower rack and the bottom pan on the upper rack; close the oven and decrease temperature to 350Au00b0.
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16
Bake until the loaves are deep golden and the internal temperature reaches about 200 degrees, about 20 additional minutes.
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17
Cool loaves on racks.
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18
Serve: cut the bread into 1-inch slices.
