The Big Bread
|Lukewarm water||4 Cup (64 tbs) (105To 115F)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Unbleached all-purpose flour||12 Cup (192 tbs)|
|Salt||2 1⁄2 Tablespoon|
|Olive oil||3 Tablespoon|
|Cornmeal||1 Cup (16 tbs)|
Stir the lukewarm water and the molasses together in a very large bowl.
Sprinkle in the yeast, stirring to dissolve all the particles, and let stand for 10 minutes.
Begin adding the flour, 1 cup at a time, stirring as you go.
Add the salt and beat well after 5 cups of flour have been incorporated, then stir in 5 more cups of flour.
Turn the dough out onto a heavily floured work surface.
Wash and dry the bowl.
Sprinkle 1 cup of remaining flour over the dough and begin to knead it; dough will be very sticky at this point.
Keep kneading and adding more of the remaining flour as needed to keep the dough from sticking to your hands or to the board.
It's a big loaf and will need a lot of kneading, about 15 minutes.
Dough is ready when it is smooth and elastic.
Pour the olive oil into the dried bowl and turn the dough in it to coat it with oil.
Cover dough with a towel and let it stand until tripled in bulk; this may take 1/2 hours or it may take 3.
The volume is what to watch here, not the time it takes.
Turn the risen dough out onto the floured work surface and knead again, for about 5 minutes.
Shape into a ball, turn again in the bowl, cover, and let rise until doubled in volume.
Sprinkle a large baking sheet evenly with cornmeal.
Turn dough out onto work surface and shape it into a large oval loaf.
Transfer to baking sheet, cover, and let rise until doubled, about 1 hour.
Preheat oven to 450Â° F.
Rub the risen loaf generously with flour.
Slash it shal-lowly across the top with a sharp knife.
Set on the middle rack of the oven and bake for 15 minutes.
Reduce heat to 375Â°F. and bake for another 30 minutes, or until loaf is well browned and sounds hollow when tapped on the bottom crust.