The flavor of this bread is superb. The best – and it’s easy

Ingredients:

•  2 cups very warm water – almost hot
• 1 tsp granulated yeast
• 9 to 11 cups flour
• 2 TB salt
• 2 1/2 cups tepid water
• 2 cups whole wheat flour
• 2 to 3 TB cornmeal

Recipe:

• Day 1: Place warm water and yeast in a large bowl and stir to distribute yeast. Add 2 cups white flour and salt and stir well. Cover with saran and set aside overnight in a cool place ( 50 º to 70 º)
• Day 2: Add 1 cup tepid water and 2 cups whole wheat flour. Stir or mix thoroughly. Recover and let rise overnight.
• Day 3:  Measure yeast mixture and put half into processor. Add 3/4 cup tepid water and process until a ball forms. Let it go  around and around to knead for 1 minute. Repeat with other half. Note: If your processor is small you’ll have to do this in smaller batches- perhaps quarters instead of halves, Or you could do it the old fashioned way in a very large bowl, stirring in the water and the flour, then kneading  on a lightly floured board until smooth.

Recipe Cont’d:

• Turn dough onto lightly floured board and knead briefly. Form into two  large round loaves, or 4 french type baguettes or 4 loaves. Place on baking sheets dusted with cornmeal or in greased loaf pans and let rise in a warm place to double in size- 30 min to 1 hr. or more, depending on temperature.
• Preheat oven and baking stones, if using, to 500º for 30 minutes.
• Slash tops of rounds or bageuettes ( don’t slash loaves.) Throw 3 ice cubes on the floor of the oven when you put the bread in ( for steam to make a good crust) and bake for 15 minutes. Then lower heat to 350º and bake for about 35 minutes longer.
• Bake loaves at 350º without slashing and without ice cubes for 35 minutes.
• All bread is done  when it resisters 200º when an instant read thermometer is stuck into the middle of the bread from the underside.
• Cool on a rack. Store tightly wrapped. Double wrap when freezing it.