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1
Mix dough:
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2
Place 23 cup cornmeal and corn grits (or polenta) in a medium bowl.
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3
Gradually stir in boiling water until well blended and lump-free.
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4
Let stand until barely warm.
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5
Thoroughly stir 2 cups bread flour, whole-wheat flour, 3 tablespoons millet (or sesame seeds), sugar, salt and yeast in a 4-quart (or larger) bowl.
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6
Thoroughly stir yogurt and oil into the cornmeal mixture.
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7
Stir 3/4 cup ice water into the cornmeal mixture until smoothly incorporated.
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8
Stir the cornmeal mixture into the flour mixture, scraping down the sides and mixing just until the ingredients are thoroughly blended; it may seem too dry initially, but it usually comes together with sufficient stirring.
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9
The dough should be moist and somewhat sticky, but fairly stiff.
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10
If the mixture is still too dry, stir in just enough additional ice water to facilitate mixing, but dont overmoisten.
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11
If the dough is too wet, stir in just enough flour to stiffen slightly.
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12
Lightly coat the top with oil.
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13
Cover the bowl with plastic wrap.
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14
First rise:
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15
Let the dough rise at room temperature (about 70F) for 12 to 18 hours; if convenient, stir once partway through the rise.
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16
For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the first rise.
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17
Second rise:
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18
Generously coat a 3 1/2 to 5-quart Dutch oven (or similar ovenproof pot) with oil.
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19
Coat the bottom and sides with 1 tablespoon each cornmeal and millet (or sesame seeds).
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20
Vigorously stir the dough to deflate it.
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21
If its soft and very sticky, stir in just enough bread flour to yield a firm but moist dough (it should be fairly hard to stir).
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22
Transfer the dough to the pot.
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23
Lightly coat the dough with oil, then smooth the top using a well-oiled rubber spatula or your fingertips.
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24
Sprinkle with the remaining 1 tablespoon each cornmeal and millet (or sesame seeds) and pat down.
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25
Put the lid on the pot or tightly cover with foil.
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26
Let rise at warm room temperature until the dough is double the deflated size, 1 1/2 to 1 1/2 hours.
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27
15 minutes before baking:
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28
Position a rack in lower third of oven; preheat to 450F.
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29
Generously sprinkle or spritz the loaf with water.
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30
Bake, cool, slice:
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31
Bake the loaf on the lower rack, covered, until lightly browned and crusty, 60 to 70 minutes.
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32
Uncover and continue baking until nicely browned and a skewer inserted in the center comes out with just a few crumbs on the tip (or until an instant-read thermometer registers 204-206), 10 to 15 minutes longer.
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33
Cool in the pot on a wire rack for 10 to 15 minutes.
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34
Turn the loaf out on the rack and let cool to at least warm before serving.
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35
The loaf is good warm but slices best when cool.
