-
1
Make and ferment the poolish: Combine the water and yeast in a medium bowl.
-
2
Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved.
-
3
Add the flour and stir until the consistency of a thick batter.
-
4
Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl.
-
5
Scrape down the sides of the bowl with a rubber spatula.
-
6
Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it doubles in volume.
-
7
Mix and knead the final dough: Measure the remaining ingredients.
-
8
Measure and transfer 1 cup (9 ounces) of the poolish into a 6-quart bowl.
-
9
(Discard remaining poolish) Add the water and yeast.
-
10
Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly.
-
11
Add 1 cup of the flour and stir until well combined.
-
12
Add the salt and only enough of the remaining flour to make a thick mass that is difficult to stir.
-
13
Turn out onto a well-floured surface.
-
14
Knead, adding more flour as needed, until the dough is soft and smooth, 15 to 17 minutes total.
-
15
The dough is ready when a little dough pulled from the mass springs back quickly.
-
16
Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl.
-
17
Place the dough in the bowl and turn once to coat with oil.
-
18
Take the dough's temperature: the ideal is 78 degrees.
-
19
Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume, and a slight indentation remains after pressing a finger into the dough.
-
20
Divide the dough and rest: Deflate the dough by pushing down in the center and pulling up on the sides.
-
21
Transfer the dough to a lightly floured work surface and knead briefly.
-
22
Cut into 4 equal pieces.
-
23
Flatten each with the heel of your hand and shape into a tight ball.
-
24
Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place for 30 minutes.
-
25
Shape the dough into loaves: Flatten each with the heel of your hand on an unfloured board.
-
26
Shape each into a 14-inch loaf.
-
27
Proof the loaves: Place the loaves seam side up in a well-floured couche.
-
28
Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip.
-
29
Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees.
-
30
The oven rack must be in the center of the oven.
-
31
Gently roll the loaf onto a lightly floured peel, seam side down.
-
32
Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts.
-
33
Using the peel, slide the loaves onto the hearth.
-
34
Quickly repeat with the next 2 loaves.
-
35
Quickly spray the inner walls and floor of the oven with cold water until steam has filled the oven.
-
36
Quickly close the door to trap the steam and bake 3 minutes.
-
37
Spray again, closing the door quickly so that the steam doesn't escape.
-
38
Bake until the loaves are a rich caramel color and the crusts are firm, 15 to 20 minutes.
-
39
To test the loaves for doneness, remove from the pans and hold them upside down.
-
40
Strike the bottom firmly with your finger.
-
41
If the sound is hollow, the breads are done.
-
42
If not, bake 5 minutes longer.
-
43
Cool completely on a wire rack.
