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1
Place 1/4 cup of the warm water in a medium bowl.
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2
Crumble in the fresh yeast or sprinkle in the dry yeast.
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3
Stir and let stand in a warm place until foamy, about 10 minutes.
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4
In a large, shallow bowl, sift 1 cup of the flour with the salt.
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5
Make a well in the center.
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6
Add the remaining 1/4 cup warm water, the cold water, and the 1 tablespoon olive oil to the yeast mixture and stir gently.
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7
Pour the mixture into the well.
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8
Using a wooden spoon, gradually stir the flour into the liquid until it is absorbed.
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9
Gradually sift in 2 more cups of the flour.
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10
When the dough becomes stiff, use your hands to form the dough into a ball.
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11
Lightly sprinkle flour on a work surface.
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12
Place the ball of dough on the floured surface and knead it while gradually sifting onto it as much of the remaining 1 cup flour as needed to form a dough that is silky and elastic, 8 to 10 minutes.
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13
Shape into a ball.
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14
To make the dough in a food processor, place 1/4 cup of the warm water in a medium bowl.
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15
Crumble in the fresh yeast or sprinkle in the dry yeast.
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16
Stir and let stand in a warm place until foamy, about 10 minutes.
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17
Meanwhile, in the bowl of a food processor, combine 3 3/4 cups of the flour and the salt, and pulse to mix, about 30 seconds.
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18
Add the remaining 1/4 cup warm water, the cold water, and the 1 tablespoon olive oil to the yeast mixture.
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19
Stir gently and pour into the processor with the flour and salt.
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20
Engage the processor until a ball has formed, about 40 seconds.
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21
It will still be somewhat sticky at this point.
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22
Transfer the dough to a lightly floured board and knead until silky and elastic, 3 to 4 minutes, adding more flour as necessary to achieve the proper consistency.
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23
Shape into a ball.
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24
Place the dough in a larger, clean, lightly oiled bowl.
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25
Lightly brush the surface of the dough with olive oil.
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26
Stretch plastic wrap tightly across the bowl, covering it completely, then cover the plastic wrap with a kitchen towel.
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27
Allow the dough to rise undisturbed at room temperature in a location free of drafts until doubled in bulk, 4 to 5 hours (the longer the rise, the lighter the dough).
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28
If the dough rises too quickly, punch it down and let it rise again.
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29
If baking the loaves on baking stones or terra-cotta tiles, sprinkle a bakers peel with cornmeal.
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30
If you have baking stones or tiles but no peel, dust a large, rimless baking sheet with cornmeal and use it for transferring the loaves to the stones or tiles.
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31
If you are not using stones or tiles, brush a large baking sheet with olive oil and sprinkle with cornmeal or semolina.
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32
Punch down the dough in the bowl and turn it out onto a lightly floured work surface.
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33
Knead it for several minutes until it is once again elastic.
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34
Divide the dough in half and form each half into a round loaf.
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35
Place the loaves on the cornmeal- or semolina-dusted peel or baking sheet or on the oiled baking sheet.
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36
Sprinkle the tops of the loaves with bread flour, then cover with a kitchen towel.
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37
Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours, or in a cool, draft-free spot overnight.
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38
If using baking stones or terra-cotta tiles, place them on the middle rack of the oven and begin preheating the oven to 400 degrees F 40 minutes before baking, to ensure the baking surfaces are hot.
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39
If not using stones or tiles, begin preheating the oven at least 20 minutes before baking.
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40
Place a small, shallow pan of water on the bottom of the oven.
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41
Remove the towel from the loaves.
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42
If using a baking stone or tiles, slide the loaves off the peel (or the baking sheet) directly onto the heated surface.
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43
If using a baking pan, slide it onto the middle rack.
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44
Bake the loaves until golden and cooked through, about 30 minutes.
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45
The test for doneness is to rap the loaves on the bottom.
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46
If they sound hollow, they are done.
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47
Transfer to racks to cool for at least 15 minutes before cutting.
