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1
In a large bowl, disolve the yeast in 1/4 c.
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2
of the warm water.
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3
Allow the yeast to proof until it is foamy, about 10 minutes.
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4
Add the remaining 1 1/2 c.
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5
water and the salt.
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6
Add the flour 1 c.
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7
at a time; you may not need all of it.
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8
Work the mixture until it comes together in a ball.
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9
Place the dough on a floured work surface and knead it for 5 to 10 minutes, folding the dough over on itself several times, until it is shiny and elastic.
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10
Grease a bowl generously with olive oil; put the dough in the bowl and turn a few times to coat with the oil.
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11
Cover the bowl tightly with plastic wrap and place it in a warm place, free from drafts, and let rise for 3 to 4 hours, or until doubled in size.
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12
The more slowly the dough rises, the tangier the flavor will be.
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13
Punch the dough down, turn it onto a floured work surface, and knead a few times.
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14
Preheat the oven to 400 degrees F.
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15
Set a baking stone on the bottom rack to preheat for 30 minutes; or preheat the oven to 375 degrees F.
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16
and lightly grease a baking sheet and dust with cornmeal.
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17
Shape the dough into an oval or a round loaf.
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18
Place the dough on a baker's peel dusted with cornmeal, if using a baking stone, or on the greased baking sheet.
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19
Cover with a towel and let rise for 30 minutes, or until doubled in size.
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20
Cut several parallel slashes about 1/2 in.
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21
deep in the top of the loaf with a razor blade or make an X with scissors.
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22
If using a baking stone, sprinkle the preheated stone with cornmeal and carefully slide the bread onto it.
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23
Bake for 30-35 minutes, or until the crust is a golden brown and the loaf sounds hollow when tapped with your knuckles.
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24
If baking on a baking sheet, bake for 35-40 minutes.
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25
Transfer to a wire rack and cool completely.
