Steps
- Mix 900g of unbleached bread flour, 450g of fine yellow cornmeal, and 1 teaspoon of fine sea salt. Measure 5 cups of warm water.
- Dissolve 40g of fresh yeast in one-fifth of the water. Sprinkle with a little of the flour mixture and rest for 5-10 minutes, until foamy.
- Mix the yeast into the flour, gradually adding enough remaining water for a soft, sticky dough. Knead until cohesive, shape into a ball, and dust with flour. Cover and rise for about 2 hours, until more than doubled.
- On a floured surface, press down the dough and divide into two round loaves. Dust generously with flour, place on an oiled baking sheet, cover, and let rise for 30 minutes. Meanwhile, preheat the oven to 400°F / 205°C.
- Bake for about 1 hour, until the flour-dusted crust cracks and the bases sound hollow when tapped. Cool on a rack.