Ingredients
- 1 Pound loaf
Preparation
Step 1
1. Line round basket with well-floured cloths (Banneton); if you don't have basket, use round-bottomed (not flat-bottomed) bowls or colanders. Shape the piece into a boule, being careful not to tear the outer surface of the loaf by exerting too much pressure during shaping. Place the boules seam side down in the prepared basket. Cover them with oiled plastic wrap and let rise for about 3 to 4 hours, or until they have almost doubled in volume.
2. Thi8rty minutes before baking, preheat the oven to 450 degrees. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
3. Dust a peel or the back of a baking sheet generously with coarse cornmeal. Quickly but carefully tip the loaf out of the basket onto the prepared peel or baking sheet. (If the floured cloth have stuck to the loaf, gently peel them away.) Shake the peel or pan gently to be sure the loaf isn't sticking and slide it onto the baking stone, leaving at least 2 inches between if doing 2 loaves, to allow for oven spring. (If your stone isn't large enough to accommodate 2 loaves, cover one loaf with plastic wrap and refrigerate it until the first loaf has finished baking, then bake the second loaf.) Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, usilng a plant sprayer, quickly mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. (Avoid spraying the bread when misting, or the flour on the top will look blotchy and unappetizing.) Repeat the misting procedure 1 minute later.
4. Bake for 20 minutes, then reduce the oven temperature to 400 degrees and bake for 20 to 25 minutes longer, until the loaf is a deep golden brown and sound hollow when tapped on the bottom. Transfer to a rack and allow to cool before serving.