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, and cover. Let rise for 30 minutes.
- 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.