New York French Bread

Ingredients

• 1 pail (12 quarts) of strong ferment
• 1 pail of water (at 75°F)
• 20 ounces of coarse sea salt
• Flour (for dusting)

Directions

1. Set a medium sponge with the ferment at 75°F. It will be ready in about 3 hours.

2. Add the water and dissolved salt to the sponge.

3. Break the sponge into small pieces and mix to form a medium dough, slightly slack.

4. Let the dough rise in a warm place for 1 hour.

5. Scale and mold the dough into loaves, placing them smooth side down in cloth.

6. Pinch the cloth between the loaves and let them proof.

7. Transfer the loaves onto a baking peel, wash with water, and make 4-5 cuts on top.

8. Bake the loaves on the hearth until golden brown.

9. Wash the loaves again after baking.