From Bernard Clayton (with some adaptations)
6 cups unbleached flour
1 pkg dry yeast (note: I don't like the Rapid Rise yeast)
2-1/2 cups warm-hot water
2 tsp salt
Earlier in the day: Measure 3 cups flour into a bowl, add yeast and hot water. Use a mixer or sturdy wooden spoon to make a thick batter. Cover and let rest for about 2 hours.
Add remaining flour in small amounts. Knead for at least 10 minutes. Allow to rest again, for 1 hour or until doubled. Punch down, form two torpedo loaves (knead dough into an oval about 1"-thick. Fold down the four ends and tuck under, pinching securely closed). Lay on a baking sheet covered generously with cornmeal. Allow to rise AGAIN for another hour or until it looks risen enough.
Preheat oven to 400° F. Shortly before baking, brush loaves with water. I like to slash the loaves diagonally with a razor blade prior to brushing, helps keep them a nice shape. Put the ice cubes on a cookie sheet below (see my prior message) if you are really into crusty bread.
Bake for approx 30-40 minutes.
Carolyn
(9/14/01)
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