4 c. warm water
2 pkg. active dry yeast
2 tsp. salt
4 c. bread flour
6 c. unbleached white flour, approximately

Combine the water and yeast in a large mixing bowl, stirring until dissolved. Add the salt and 3 cups of the bread flour and beat until a smooth batter is formed.

Stir in the remaining bread flour and gradually add sufficient unbleached flour to make a soft workable dough that pulls away from sides of the bowl. Turn out on as floured surface and knead until smooth and satiny, about 10 minutes. Lightly flour the kneading surface and your hands as needed. Round dough into a ball and place in a warm buttered bowl, turning to coat the top. Cover loosely with plastic wrap and a towel and let rise until tripled, about 1 1/2 to 2 hours. Knead down in the bowl and let rise again, about 45-60 minutes.

Punch down the dough and divide into 4 portions. Knead each, cover, and let rest 10 minutes. Form into 4 loaves. Cover with a light towel and let rise 30- 45 minutes.

Preheat oven to 425 degrees. Just before baking, spray water into the oven and close the door to trap the steam. Or, if you prefer, place a pan of hot water on lower rack. Slash loaves and brush with cool water. Bake 30 minutes, spraying every 5 minutes for the first 15 minutes. When loaves are golden, remove and let cool on wire racks.

Makes 4 loaves.