1 1/4 cups bread flour
2 tablespoons whole wheat flour
1 tablespoon yellow cornmeal
1 tablespoon semolina flour
1/4 teaspoon instant yeast
1 cup water, chlorine-free
Dough
3 1/2 cups bread flour
1 tablespoon kosher salt
1 tablespoon granulated sugar
1/4 teaspoon instant yeast
1 cup plus 3 tablespoons water, chlorine-free
Mix sponge ingredients, and leave out in a covered bowl overnight or for about 8 hours.
Stir down the sponge. In a stand mixer with a dough hook, combine the sponge and the dough ingredients; mix for about 10 minutes.
Move the dough into a large, oiled bowl. With wet or oiled hands, reach under one end of the dough and stretch it out, then fold it back onto the top of the dough. Do this from the other end, then from each side. Then flip the entire mass of dough over and tuck it into a ball. Cover the bowl with plastic wrap or a damp tea towel and let it sit for 10 minutes, then repeat the stretch and fold process three more times, covering the bowl and letting the dough rest for 10 minutes each time.
Cover the bowl and allow the dough to rise for a few hours.
Deflate the dough gently, cut in in half, and form into 2 long loaves. Place them, seam-side-down, on a cornmeal-dusted baking sheet. Cover lightly with a damp tea towel. Let rise a second time until puffy and about 30% to 40% larger, about 1 hour. Don't let them rise too much, since they will rise some more in the oven and, if overproofed initially, the loaves will collapse as they bake.
Heat the oven to 475°F. Make several 1/4- to 1/2-inch slashes or crosshatches in the loaf. If your dough deflates at this point, it means it rose too much. But even if it does topple a bit or deflate, generally the heat of the oven will help it spring back.
Using a clean mister, spritz the loaves with water. Spray some water into the oven, and place the bread on the lowest rack.
After 10 minutes, lower the heat to 425°F and continue to bake until well-browned, about 20 more minutes. Allow the loaves to cool in the oven; when the bread is done, turn off the oven and crack the door open a couple of inches, leaving the loaves inside.
Move the dough into a large, oiled bowl. With wet or oiled hands, reach under one end of the dough and stretch it out, then fold it back onto the top of the dough. Do this from the other end, then from each side. Then flip the entire mass of dough over and tuck it into a ball. Cover the bowl with plastic wrap or a damp tea towel and let it sit for 10 minutes, then repeat the stretch and fold process three more times, covering the bowl and letting the dough rest for 10 minutes each time.
Cover the bowl and allow the dough to rise for a few hours.
Deflate the dough gently, cut in in half, and form into 2 long loaves. Place them, seam-side-down, on a cornmeal-dusted baking sheet. Cover lightly with a damp tea towel. Let rise a second time until puffy and about 30% to 40% larger, about 1 hour. Don't let them rise too much, since they will rise some more in the oven and, if overproofed initially, the loaves will collapse as they bake.
Heat the oven to 475°F. Make several 1/4- to 1/2-inch slashes or crosshatches in the loaf. If your dough deflates at this point, it means it rose too much. But even if it does topple a bit or deflate, generally the heat of the oven will help it spring back.
Using a clean mister, spritz the loaves with water. Spray some water into the oven, and place the bread on the lowest rack.
After 10 minutes, lower the heat to 425°F and continue to bake until well-browned, about 20 more minutes. Allow the loaves to cool in the oven; when the bread is done, turn off the oven and crack the door open a couple of inches, leaving the loaves inside.
Store, cut side down, on a counter (do not cover).
From King Arthur Flour website, with a few changes
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