Yield 4 loaves, slightly less than 1 pound each

Ingredients

Preparation

Mix yeast, water, and salt in a bowl. Add the flours mix until uniformly moist. This will produce a loose dough.

Cover loosely and allow to rise at room temperature for about 2 hours.

Refrigerate the dough in a container loosely covered with plastic wrap for up to 10 days. The dough will be easier to work with after at least 3 hours refrigeration.

Prepare a pizza peel or other board with cornmeal or parchment paper.

Sprinkle the surface of the dough with flour. Cut off a piece of dough. Cover the remaining dough and refrigerate for up to 10 days -- flavour will develop during storage.

Sprinkling with more flour to prevent sticking, shape a smooth ball with your hands by gently stretching the surface of the dough around to the bottom, rotating as you go. Shaping should take no more than 20 to 40 seconds.

Place dough on the prepared surface and allow to rest 40 to 90 minutes. The longer rest will give you larger holes and an airier loaf, but it may not rise much during this time. If you rest longer than 40 minutes, cover loosely with plastic wrapped or an overturned bowl.

At least 30 minutes before baking, place a pizza stone near the center of the oven and a pan on a low rack. Preheat to 450°F.

When the dough has rested, dust the top liberally with flour, then slash a 1/2-inch-deep cross.*

Slide the loaf onto the baking stone. Pour 1 cup hot water into the pan and close oven door.

Bake about 30 minutes, until the internal temperature is between 200°C and 205°C or the crust is richly browned and firm to touch. Allow to cool completely before eating.