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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Ingredients:
1 tablespoon active dry yeast |
2 1/4 cups warm water |
1 1/2 tablespoons salt |
1 tablespoon sugar |
6 to 7 cups unbleached all-purpose flour |
cornmeal |
white distilled vinegar |
Directions:
1. In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes.
2. Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.
3. Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
4. 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 warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight.
5. Line a baking sheet with kitchen parchment or sprinkle with cornmeal.
6. 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 cold oven and turn the oven on to 400 degrees F for 45 minutes. Transfer to wire rack to cool.
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