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1
Dissolve the yeast in the water in a small bowl, stirring with a wooden spoon.
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2
Place the one-half cup flour in a larger bowl, add the dissolved yeast and mix with a wooden spoon until all the flour is incorporated and a small ball of dough is formed.
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3
Sprinkle the additional tablespoon of flour over the ball of dough, then cover the bowl with a clean dish towel and put it in a warm place, away from drafts.
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4
Let stand until the sponge has doubled in size, about one hour.
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5
Arrange the six cups of flour in a mound on a clean work surface or pastry board and make a well in the middle.
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6
Place the sponge from the first rising in the well along with one-half cup of the lukewarm water.
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7
Carefully mix the water into the sponge with a wooden spoon.
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8
Add the remaining water and then, using your hands, gradually begin to mix in the flour from the rim of the well little by little.
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9
Keep mixing until all but four or five tablespoons of the flour are incorporated (about 15 minutes).
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10
Then begin to knead the dough with the palms of your hands until the dough is homogeneous and smooth, about 20 minutes.
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11
Mix the remaining flour into the dough if necessary to keep the dough from being sticky.
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12
Shape the loaf into a round or oval and place it on a floured cotton dish towel.
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13
Wrap the dough loosely in the towel and put it in a warm place away from drafts to stand until double in bulk, about one hour.
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14
Preheat oven to 400 degrees.
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15
Be sure the bricks or tiles you are using are free of dust.
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16
As soon as the dough has doubled in size, carefully remove it from the towel and place it on the bricks in the oven.
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17
Bake the bread for 55 minutes.
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18
Do not open the oven for the first 30 minutes of baking.
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19
Remove the finished bread from the oven and place it on a board on one of its sides, so the air can circulate around it.
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20
Do not lay the bread flat.
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21
You may have to balance it in some manner.
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22
If you have one of those V-shaped racks used for roasting poultry, you can balance the bread in it for cooling.
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23
The bread must cool at least three hours before it is cut or broken for eating.
