Ingredients
1tspactive dry yeast
2cupswarm water,(110 to 115 degrees F)
5cupsall purpose flour,plus more for kneading, unbleached
oil,for greasing the bowl
cornmeal,for dusting the pan
water in a spray bottle,for misting
Preparation
The day before baking, dissolve ¼ teaspoon yeast in ⅔ cup warm water in a medium bowl and let stand until foamy. This will take about 10 minutes.
Stir in 1⅓ cups flour and mix until blended.
Cover with plastic wrap and let stand at room temperature overnight.
Lightly grease a large bowl with oil and add the dough.
Turn the dough over so it is oiled on all sides.
Cover with plastic wrap and let stand for about 1 hour until doubled in bulk.
Preheat the oven to 450 degrees F.
Leave the pizza stone/tiles in the oven to preheat.
With a clean razor blade or sharp knife, slash a tic-tac-toe grid on top of the dough.
Slide the bread and parchment onto the pizza stone/tiles with a bread or pizza peel or place the baking sheet with the bread into the oven.
Bake the bread for 15 minutes, misting the loaf every 5 minutes with water from a spray bottle
Reduce the heat to 400 degrees F and bake the bread for about 25 minutes more until crusty and cooked through.
Remove the bread and let cool completely on a wire rack before slicing.
