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1
Poolish: Place cool water in medium bowl; add yeast and stir in flour until well mixed.
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2
Cover and let stand at room temperature 10-12 hours or until the mixture is doubled in size, light and foamy with large bubbles.
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3
Dough: In large bowl mix flour, salt and yeast.
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4
In a medium bowl whisk together tepid water and olive, then add to flour mixture.
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5
Add Poolish to flour mixture.
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6
With hands, mix dough until all ingredients are incorporated.
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7
Continue mixing, scraping side of bowl, for 8-10 minutes or until dough holds together and is slightly smooth (dough will be sticky, but resist urge to add more flour, dough will become less sticky as process continues).
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8
Scrape sides of bowl clean.
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9
Cover and let stand 20 minutes.
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10
To develop gluten in flour, stretch and fold dough in series of 4 folds as follows: Turn dough onto floured surface; pat with palms of hands to flatten slightly.
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11
Fold side of dough nearest you to center, stretching dough as you fold.
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12
Stretch and fold dough opposite you to center.
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13
Stretch and fold right side of dough to center; repeat with left side.
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14
Slightly dust bowl with flour; place dough, seam side down in bowl.
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15
Cover and let stand 30 minutes.
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16
Repeat the 4 fold process 3 more times, resting the dough 30 minutes between foldings.
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17
After the last fold, oil the inside of the bowl, cover and let stand 50 minutes.
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18
Final Preparation and Baking: Line a large baking sheet with a clean kitchen towel.
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19
In a small bowl, mix flour and cornmeal together.
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20
Sprinkle 1/3 of the mixture in a 12x4-inch strip on towel-lined pan.
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21
Remove dough from bowl and gently place on a floured surface (Be careful not to deflate the dough).
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22
Lightly flour and gently pat the dough into a 10-inch square, about 1-inch thick.
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23
Let rest for 5 minutes.
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24
Cut dough into 3 equal strips.
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25
Stretch 1 dough strip in a 12x4 inch loaf; place on cornmeal strip of towel.
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26
Create fold in towel next to loaf; sprinkle with cornmeal mixture and stretch and place second strip.
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27
Another fold, sprinkle with cornmeal and stretch and place the last strip of dough.
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28
Cover dough with another kitchen towel (not plastic wrap), and let stand 45 minutes.
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29
Place large baking stone in center of oven, with the broiler pan on the bottom rack.
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30
Heat to 450F.
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31
Dough should spring back slightly, if too quick, allow to continue to rise longer.
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32
Lightly sprinkle tops with cornmeal mixture.
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33
Invert onto a transfer peel and slide onto baking stone.
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34
Repeat with other loaves.
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35
Pour 1/3 cup water into broiler pan, mist tops of loaves and bake for 25 to 30 minutes or until golden brown and loaves sound hollow when tapped on bottom.
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36
Cool on wire rack.
