MYO: French Bread

[mos]

French Bread

1 1/2 cup plus 1 tbs water, tepid
1/4 tsp dry active yeast
1 1/4 tsp salt
3 cups all-purpose flour
1 cup cornmeal, or more or less, as needed

1. Add the water, yeast, salt, and flour into a mixing bowl. Using a spatula or wooden spoon, stir well to form a wet, very sticky dough. Do not try to knead with hands, as it is too sticky to handle.
2. Once mixed, cover the bowl with a towel, and leave out at room temperature for 12 to 16 hours.
3. Flour a work surface well.  Using a spatula scrape the bubbly dough on to the flour.
4. Flour hands and pat down into a square shape.
5. Fold each corner to the center, and flip the dough over so the folds are facing down.
6. Shape into a round loaf.
7. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough may stick unless there’s a good amount on the pan.
8. Transfer loaf to the pan, folds facing down. Sprinkle the top with flour.
9. Place a clean, dry, floured towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot.
10. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425°.
11. Remove the towel, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife.
12. Bake on the middle rack for 50 to 55 min.
13. Allow to cool on a rack before slicing.  Makes 10 slices

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