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1
STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
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2
Stir in the flour with 70 to 100 strokes of a wooden spoon.
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3
Let rise covered 6 to 24 hours.
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4
Measure 1/4 cup (50 g) for each loaf.
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5
DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
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6
Chop the starter into small pieces and add to the dissolved yeast.
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7
Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
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8
Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
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9
Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
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10
Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
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11
Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
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12
Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
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13
Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
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14
Let rise until doubled, 1 hour.
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15
Preheat the oven to 450u00b0F.
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16
Bake 10 minutes, spraying every 3 minutes with water.
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17
Reduce the heat to 400u00b0F and bake 25 minutes longer.
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18
Cool completely on rack.
