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1
Starter.
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2
Combine water and yeast in a large bowl and mix well.
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3
Add 3/4 cup flour and whisk 100 times.
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4
Cover and let set one hour.
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5
Dough.
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6
Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
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7
Whisk 50 times and let stand 2 minutes.
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8
Using a large spoon mix in 2 cups of flour until well incorporated.
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9
Add 3 cups of flour and mix until well incorporated.
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10
Add another 3 cups of flour and mix until well incorporated.
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11
Let dough rest 5 minutes.
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12
Cover working surface with generous amount of flour (about a cup).
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13
Turn soft wet dough onto surface and sprinkle with flour.
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14
Dip your hands in flour and knead the dough.
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15
(Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
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16
Gradually add the last cup of flour as you knead for about 5 minutes.
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17
Shape dough into a ball and return to large bowl that has been lightly coated with 1 1/2 tsp olive oil.
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18
Brush top with 1/2 tsp olive oil.
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19
Cover and let rise until doubled (approx an hour).
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20
Deflate the dough, turn out unto a floured surface and knead for about a minute.
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21
Separate dough in half.
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22
Separate each half in half.
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23
Divide these pieces into fourths.
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24
(You should have 16 pieces. And sometimes I get 18 pieces-- lol).
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25
Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
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26
Let rise for 30 minutes.
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27
Preheat oven to 450F and place oven racks in the center of the oven.
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28
Place a pan of water under the racks where the bread will bake.
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29
Place loaves in hot oven for ten minutes.
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30
*Spray/sprinkle loaves with water.
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31
Reduce heat to 400F and continue baking for 10-12 minutes.
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32
Remove from oven.
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33
Paint w/ butter or oil for a softer crust (optional).
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34
*For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.
