Adapted from On Cooking: A Textbook of Culinary Fundamentals
Per Loaf (scaled to 80% of original recipe):
200 mL warm water
6g active dry yeast
6g salt
240g bread flour (not general-purpose)
Optional: 6g anise seeds
Combine water and yeast in a large bowl. Add salt and flour. Mix well.
Knead on floured surface, adding flour as required, until smooth and elastic, about 10 minutes.
Place in a buttered bowl, and cover with a moist cloth. Place in warm spot. Let dough rise until
doubled.
Punch down dough. Divide into individual loaves. Roll out portions, and roll back up into a loaf shape. Place
loaves on a cookie sheet covered with cornmeal.
Place a tray of water (3/4" deep) in the oven. Set at 110F. Put in the loaves on the cookie tray, and let rise
until doubled.
Remove loaves from oven. (Leave in water tray.) Preheat oven to 400F. Once heated, put in loaves again and
bake for 40 minutes until nicely brown.
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