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1
In large mixer bowl, combine 3 c of flour and the yeast.
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2
Combine the water and salt.
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3
Add to the dry mixture.
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4
Beat at low speed for 30 seconds, scrapping the sides constantly.
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5
Beat at high for 3 minutes.
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6
By hand, stir in enough of the remaining flour to make a very stiff dough.
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7
Turn out onto a lightly floured surface and knead until smooth and very elastic (15-25 minutes).
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8
Shape into a ball.
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9
Place dough in a lightly oiled bowl, turning once to coat the surface of the dough.
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10
Cover and let rise in a warm place till double (about 1 hour).
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11
Punch down and turn out onto a lightly floured surface.
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12
Divide the dough in half.
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13
Cover with the bowl and let rest for 10 minutes.
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14
Roll each half into a 15x12 inch rectangle.
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15
Beginning at the long side of the rectangle, roll the dough up tightly, sealing as you roll.
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16
Taper the ends of the loaf.
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17
Grease 2 baking sheets and sprinkle them each with cornmeal.
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18
Place each loaf diagonally seam side down, on baking sheets.
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19
Make diagonal cuts 2 1/2 inches apart (1/8 to 1/4 inch deep) on the tops of the loaves.
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20
Add tablespoon of water to the beaten egg white and brush over the top and sides of the loaves.
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21
Cover and let rise in a warm place till double (about 20-45 minutes).
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22
When ready to bake, place a large shallow pan on the lower rack of the oven and fill with boiling water.
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23
Bake at 375u00b0 for 20 minutes, brush with the egg white mixture.
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24
Bake 20 minutes longer.
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25
Cool on a rack.
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26
Tips: Raising tip: In a cold oven, place the dough on the top rack.
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27
On the rack beneath, place a pan filled with very hot water then close the door.
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28
This will create a warm, draftless environment for raising your dough.
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29
Temp: be sure to use a thermometer to test the temp of the liquids before adding to the yeast.
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30
Temperature is very critical- too cold and the yeast won't activate, too hot and they die- either way the bread will not raise.
