ITALIAN BREAD
Steps:
- In a large bowl, sprinkle yeast over water and let stand five minutes until yeast is foamy. Add 2 tsps salt and 2 cups of bread flour; beat with wire whisk 10 minutes until elastic. Stir in remaining bread flour a half cup at a time until bread is stiff. Turn out on a lightly floured service and knead in as much of the remaining flour (and semolina flour) as possible. Lightly oil large bowl, turn dough until completely coated with oil. Cover with damp cloth and place in a warm dry place to rise until double (1 ½ -2 hours). Alternatively, cover tightly with plastic wrap and place in refrigerator 6-8 hours or overnight; remove from refrigerator and bring to room temperature. Punch dough down and divide in two equal portions; let stand ten minutes. Grease a large (11" x 17") jelly roll pan; sprinkle with cornmeal and shake to distribute evenly. Roll one portion of dough on a lightly floured surface either with a rolling pin or your hands until you have a 12" x 6" rectangle. Tightly roll dough on the long end to form long skinny baguette, pinching the seam closed. Place loaf on pan; with a sharp knife make 1/4" deep diagonal slits (5-6 total) across loaf. Brush with olive oil and sprinkle with course salt. Repeat with remaining portion of dough. Let stand in a warm dry place for 45 mins-1 hr or until almost double. Preheat oven to 375 degrees. Bake 40 minutes in the middle rack of the oven. Brush loaves with additional olive oil and return to oven to bake directly on the rack until bread sounds hollow when underside is tapped (5 minutes). Let cool on baking rack completely. N.B. To get a crisper crust either place a pan of hot water on bottom rack or spray oven with water bottle every ten minutes. This will increase cooking time by a few minutes.
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