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Ingredients
- 1 Tbsp. active dry yeast
- 2 1/4 c. hot water
- 1 1/2 Tbsp. salt
- 1 Tbsp. sugar
- 6 c. unbleached all-purpose flour - (to 7) Cornmeal as needed White distilled vinegar as needed
Directions
- In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly till yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 min.
- Beat for 5 min, gradually adding flour till the dough begins to pull away from the sides of the bowl.
- Turn out on a lightly floured surface. Knead for 8 to 10 min, till dough is smooth and elastic, adding flour as necessary to prevent stickiness.
- Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a hot, draft-free place till doubled in bulk, about 1 1/2 hrs. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hrs or possibly overnight.
- Line a baking sheet with kitchen parchment or possibly sprinkle with cornmeal.
- Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar. Place in a cool oven and turn the oven on to 400 degrees for 45 min. Transfer to wire rack to cold.
- This recipe yields 2 loaves.
- Yield: 2 loaves
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