1 egg white beaten with 1 tablespoon water (glaze)
Directions
Directions
Soak brick in water overnight. Sprinkle yeast onto ¼ cup warm water in bowl of electric mixer fitted with a dough hook, stir to dissolve. Let stand 5 minutes.
Add remaining water, 4 cups flour and salt beat until smooth. Beat in remaining flour ½ cup at a time until slightly sticky dough forms. Mix until smooth and elastic about 8 minutes.
Turn dough out onto lightly floured surface and knead until smooth and no longer sticky adding more flour if necessary about 3 minutes (dough can also be kneaded by hand).
Grease large bowl and add dough turning to coat surface. Cover with damp towel. Let rise at room temperature for 8 hours.
Punch dough down and knead on lightly floured surface until smooth about 2 minutes. Return to greased bowl, turning to coat entire surface. Cover with damp towel and let rise in warm draft-free area until doubled in volume about 2 hours.
Grease baking sheets and sprinkle with cornmeal. Punchy dough down and knead on lightly floured surface until smooth about 2 minutes. Divide into 12 pieces. Pat each into 4x7 inch rectangle.
Roll up jelly roll fashion, starting at one long side. Pinch seams to seal. Arrange seam side down on prepared sheets, spacing 3 inches apart. Let rise until almost doubled in volume about 45 minutes.
Preheat oven to 475F. Remove brick from water and place in oven. Make 3 diagonal slashes on loaves. Brush with egg glaze.
Bake 10 minutes. Reduce oven to 350F and continue baking until loaves sound hollow when tapped on bottom about 35 minutes. Cool on racks before serving.
