This Old World bread has been enjoyed for centuries. Its hard crust and soft center is the epitome of bread across the span of time. There are two cooking methods which can be employed depending on the sophistication of your cooking utensils. Read the recipe through and select the method best for you in advance so that you may plan your cooking temperature accordingly.

MOTHER: (starter)
1 c. high gluten unbleached flour
1 tsp. Brewer's yeast
1/2 c. warm water

Mix with fingers for 5 minutes. Cover with plastic and place in a warm place for 2 to 3 days.

MAIN RECIPE:

In a large bowl stir together: 1/4 c. warm water

Stir in 1 cup warm water. Work in with hands the starter. Add and mix with hands until ball holds together, 4 cups unbleached high gluten flour. Knead 5 to 10 minutes.

Sprinkle "extra virgin" olive oil in the base of the bowl and coat the ball of dough. Place the ball in the bowl and cover with damp cloth. Allow it to rise for 2 to 3 hours until double. Remove dough from bowl and place on a floured surface and knead for 5 to 10 minutes adding flour sparingly when needed to resolve sticking problems. Sprinkle cornmeal on the peel. Place the loaf on the peel and cover it with the bowl and allow it to raise until double in bulk. Slip the loaf from the peel onto a baking stone, dusted liberally with cornmeal, located on the floor of your oven preheated to 450 degrees. Continue baking at 450 degrees.