Recipe information
Yield
Makes 2 loaves
Ingredients
1
¾
¼
¾
3⅓
2
Need to make a substitution?
Preparation
Step 1
Mix first 4 ingredients in bowl of a stand mixer. Add 2 cups flour; stir to blend. Cover bowl with a kitchen towel. Let rise in warm draft-free area until doubled in volume, 1½–2 hours.
Step 2
Using dough hook, mix in 1⅓ cups flour and salt at lowest setting. Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl. Let dough rest 15 minutes. Knead on low 5 minutes. Scrape dough from hook into bowl. Remove bowl from stand. Coat a rubber spatula with nonstick spray. Slide spatula under and around dough, coating dough lightly. Cover bowl with kitchen towel. Let dough rise until doubled in volume, about 1 hour.
Step 3
Turn dough out onto floured surface and fold over on itself several times to flatten. Divide in half. Shape each half into a 4x8" rectangle. Make 1 shallow lengthwise slash down each.
Step 4
Sprinkle a large rimmed baking sheet with cornmeal. Space loaves on sheet 3" apart. Dust tops with flour. Cover with plastic; let rise in warm draft-free area until doubled in volume, about 1 hour.
Step 5
Place a 13x9x2" metal baking pan on bottom of oven. Position rack at lowest level of oven; preheat to 500°. Place bread in oven. Quickly pour ½ cup water into metal pan; close oven door. Bake 5 minutes. Add ½ cup water to pan. Quickly close door; reduce oven temperature to 425°. Bake loaves until puffed and golden, about 20–25 minutes. Transfer to a wire rack; cool 15 minutes. Serve warm or at room temperature.