1/2 Tbsp. instant yeast
2 cup water(90-110F)
5 cup unbleached flour
Mix above and cover. Let rise 3-12 hours.
In the morning add:
1 T. instant yeast
4 c. warm water
2 T. salt
10-12 c. unbleached flour
If using a mixer, mix & knead till a smooth ball forms keeping dough on the 'wet' side. Knead for about 5-8 minutes in a bosch mixer. If kneading by hand, be careful not to add too much flour. Dough should be smooth & elastic, & slightly moist. Cover & let rise till double(1-2hrs in a cool spot, this develops more flavor)
Punch dough down & sprinkle corn- meal on a wooden pizza peel or countertop.
Shape into 4 sm. but firm loaves that you have pinched 7 pulled tightly on the bottom. Cover & let rise about 30 min or until loaves rise a bit more but not necessarily double, they will finish rising in the hot oven.
Slash the tops and place on a preheated baking-stone at 400F. Bake for 50-55 minutes spritzing cold water on the loaves every 5 min. for the first half hour to ensure a crisp crust.
