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1
Dissolve the yeast in 1/4 c. of the water in a large bowl.
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2
When it starts to foam, stir in the remaining water.
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3
Combine 3 c. of the all-purpose flour with the whole-wheat flour and salt.
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4
Add in to the yeast mix, stirring till blended.
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5
Beat in additional flour as necessary to create a ball.
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6
Knead the dough on a floured board till smooth and elastic, 10 min.
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7
Transfer to a greased bowl and cover with plastic wrap and a towel; let rise in a hot place till double in volume, 1 1/2 to 2 hrs.
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8
Punch down and form into a ball.
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9
Roll it in flour; set on a baking sheet sprinkled with 2 Tbsp.
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10
of cornmeal.
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11
Cover with an inverted pot 9 inches or possibly more in diameter.
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12
Leave in a hot place 1 hour.
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13
Remove middle rack from oven; place a pizza stone on bottom rack.
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14
Sprinkle remaining cornmeal on the stone.
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15
Heat oven to 450 degrees.
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16
Remove the pot from the bread and make several slashes on the top of the bread with a sharp knife.
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17
Slide the bread onto the warm stone.
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18
Replace the pot.
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19
Bake 15 min.
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20
Reduce the heat to 400 degrees and bake 15 min longer.
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21
Remove the pot.
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22
Continue baking till browned and the crust just begins to smell like toast, 25 to 30 min longer.
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23
The bread can be baked on a baking sheet.
