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1
Combine water, yeast and sugar in the bowl of a stand mixer.
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2
Set aside 10 minutes or until frothy.
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3
Add both flours and mix with the dough hook attachment until elastic but still sticky.
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4
Add salt and butter and continue to knead until butter is incorporated and dough is shiny, smooth, and elastic.
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5
Coat a bowl with oil.
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6
Turn the dough ball into the bowl, turning it to coat in oil.
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7
Cover with plastic wrap and let stand in a warm place until doubled in size, 60-90 minutes.
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8
Punch the dough down, give it a few folds over on itself, form back into a ball, recover and let rise again until doubled, 30-45 minutes.
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9
Meanwhile, preheat oven to 350F Sprinkle a baking sheet with cornmeal.
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10
Lightly flour a work surface.
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11
Turn the dough out and give it a few turns of manual kneading.
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12
Form into a neat round (boule) or oval (batard) loaf and place on the prepared baking sheet.
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13
Cover and let rise until doubled again, 30 minutes more.
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14
With a very sharp knife, slash the top of the loaf - anything from one single slash to a decorative pattern will work.
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15
Bake in preheated oven 40-50 min until browned.
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16
Transfer to a rack and cool completely before slicing.
