| 380g bread flour |
combine |
Place in bowl, cover with plastic wrap, leave at warm room temperature (21°C) 12–18 hours or until surface is dotted with bubbles. |
Lightly flour a work surface, place dough on it, sprinkle with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap, and rest 15 minutes. |
Gently and quickly shape dough into a ball, using just enough flour to keep it from sticking. Generously coat a cotton napkin with cornmeal, put dough seam-side down on towel, and dust with more cornmeal. Cover with another cotton napkin and let rise 2 hours, or until dough has more than doubled in bulk and does not readily spring back when poked with a finger. |
Preheat a 6–7 litre heavy covered pot in a very hot oven. Slide your hand under the napkin, and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed. Bake covered 30 minutes, then uncovered 15–30 minutes or until browned. Cool on rack. |