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