New York French Bread

Ingredients

• 1 pail (12 quarts) strong ferment
• 1 pail (about 2.5 liters) water at 75°F (24°C)
• 20 ounces coarse sea salt
• flour for dusting
• baker's grease or lard for greasing

Directions

1. Set a medium sponge with the ferment at 75°F (24°C) for about 3 hours until it begins to drop.

2. Dissolve the salt in the water and add it 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 cloths.

6. Once proved, transfer the loaves to a peel, wash with water, and make 4-5 cuts on top.

7. Bake the loaves on the hearth and wash again after baking.