1 1/2 cups fine yellow cornmeal, ideally stone-ground, in addition to something else for sprinkling
1 1/2 cups bubbling water
5 cups unbleached bread flour, in addition to something else for sprinkling
2 tablespoons fit salt
2 tablespoons sugar
1/4 teaspoon dynamic dry yeast (not fast ascent; from one 1/4-ounce envelope)
1 1/3 cups super cold water
Extra-virgin olive oil, for brushing, sealing, and molding
In a medium bowl, mix togethercornmeal and bubbling water. Placebowl in an ice-water shower and letstand, blending combination a couple times,until cold to the touch, around 10minutes. In a huge bowl, whisktogether flour, salt, sugar, andyeast. Make a well in dry mixtureand add cornmeal blend andcold water. Mix until a wet doughforms and no dry flour remains.Cover bowl with saran wrap andlet climb at room temperature untildough quadruples in volume andtop seems effervescent, no less than 12 hoursand as long as 18 hours.
Brush the base and sides of a 4-to-5-quart Dutch stove (around 9 1/2 creeps in width), ideally plated cast iron, with oil. Sprinkle liberally with cornmeal and flour to guarantee an in any event, covering. With softly oiled hands, punch down batter, spill out onto a perfect work surface, and shape into a ball. Move to Dutch broiler; delicately sprinkle top with more cornmeal and flour. Cover Dutch stove with cling wrap and letrise at room temperature until multiplied in volume, 1 1/2 to 2 hours.
Preheat broiler to 500 degrees with rack in lower third. Utilizing the tip of a sharp blade, cut top of batter in a couple of spots to a profundity of 1 inch. Delicately sprinkle top of mixture with water. Cover Dutch broiler with top, move to stove, and diminish temperature to 450 degrees. Heat until bread is puffed and brown, 45 minutes. Uncover and keep baking until a thermometer embedded into focus of portion registers 190 degrees to 200 degrees, around 15 minutes more. Give cool access Dutch broiler on a wire rack 15 minutes, then turn bread out onto rack and let cool totally, around 2 hours, prior to cutting and serving. (Or then again store, unsliced and enveloped by material arranged foil at room temperature to 3 days, or cut and frozen as long as 90 days.)