Artisan Bread

Takes 2 days!!
Wear short sleeves.

Ingredients for the biga:
(yeast-based starter that gives the finished loaf some of the characteristics of bread made with sourdough starter)

• ¼ teaspoon active dry yeast
• ¼ cup (4 tablespoons, 60 ml) of warm water (100-110 °F, 40 °C)
• ½ cup (120 ml) cold water
• 1½ cups (360 ml) of bread flour

Ingredients for the bread:

• ¾ teaspoon active dry yeast
• 1 cup (240 ml) of warm water (100-110 °F, 40 °C)
• 1¼ cups (300 ml) cold water
• biga
• about 5 cups (1,2 liter) bread flour (Frank uses 2 cups wheat flour + 1½ cup malted barley flour + 1½ cup rye flour; for good measure you can add some millet, linseeds, and/or sunflower seeds)
• ¾ cup (180 ml) whole-wheat flour
• 3½ teaspoons salt
• 2 cups (480 ml) chopped pecans (or walnuts)
• 1½ cups (360 ml) raisins, rinsed and soaked, then toweled dry
• ¼ cup (4 tablespoons, 60 ml) cornmeal
• water spray bottle

Instructions for the biga:

• in a bowl, sprinkle the yeast over the warm water
• let stand for about 5 minutes until foamy
• add the cold water
• with a wooden spoon, mix in the bread flour, until mixture forms a soft dough (may be dry if using whole wheat flour; if so, add 1 tablespoon water)
• cover with plastic wrap
• chill for 12 - 24 hours (slow, cool rising gives more flavor)
• let come to room temperature, about 1 hour before using

Instructions for the bread:

• in the bowl of a standing mixer (or other large bowl) sprinkle the yeast over the warm water
• let stand for about 10 minutes until foamy
• add the cold water, the biga, 3 cups (720 ml) of the bread flour, the whole-wheat flour, salt
• beat with the paddle attachment on low speed, or stir with a heavy spoon, until well blended
• gradually beat or stir in 2 more cups (480 ml) of bread flour, ½ cup at a time, until the mixture forms a soft dough
• switch to a dough hook and beat on medium speed until dough is smooth & elastic, and pulls easily from sides of the bowl but is still sticky (takes about 6-8 minutes). Alternatively: scrape dough onto a lightly floured board, and knead by hand until smooth & elastic, but still sticky (takes about 7 - 10 minutes). If the mixer is laboring or the dough feels stiff, add water, 1 tablespoon at a time, and continue kneading until soft & elastic. if dough sticks to the sides of the bowl or is too sticky to knead by hand, add more flour, 2 tablespoons at a time, until it pulls cleanly from the sides or feels only slightly sticky.
• add the nuts and beat in with dough hook (or knead by hand) until just incorporated (after kneading by hand, place dough back in bowl)
• cover bowl with plastic wrap; let rise at room temperature until doubled in volume (2 - 2½ hours), then punch down with your hand to expel air
• cover bowl with plastic wrap and let rise again until doubles (1 - 1½ hours). For more flavor, use a slow rise: chill at least 8 - 12 hours, then let come to room temperature for about 3 hours.
• scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck the edges under, to shape into a smooth oval with slightly tapered ends (about 8 inch (20 cm) long and 4 inch (10 cm) wide in the center).
• place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature for about 1½ hours, until they are slightly puffy; proof the dough by gently pressing one loaf: your finger should leave a distinct imprint that slowly fills in. Under-proofed loaves feel tight and spring back quickly, over-proofed loaves feel flabby and offer little resistance when pressed.
• sprinkle a 13x17 inch (35x45 cm) baking sheet generously with cornmeal. Transfer the loaves, one at a time, to the sheet, spacing 2 - 3 inches (5-8 cm) apart.
• pre-heat oven to 450 °F (230 °C)
• if using a baking stone, put it on a rack in the lower third of the oven; preheat the stone for at least 30 minutes, then slide both loaves from the baking sheet onto the stone 
• with a sharp knife, make 3 diagonal slashes across the loaf tops that are 1 inch (2-3 cm) deep and 1 - 2 inches (3-5 cm) apart. This gives the loaf room to grow during its last burst of expansion in the oven
• if not using a stone, place the sheet on rack in the lower third of the oven
• spray 3 - 4 squirts of clean water on the floor or sides of the oven, taking care not to spray on/ near the heating elements or lightbulb, then quickly close the door. The resulting steam prevents the crust from forming before the loaf has fully expanded and contributes to the final thick hard crust; alternatively, you can try with a loaf pan with water on the bottom of the oven.
• bake bread, spraying twice more after 5 minutes and after 10 minutes of baking, until crust is well browned, 35 - 45 minutes total
• transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To re-crisp the crust, place loaves directly on a rack in a 400 °F (200 °C) and bake for 5 minutes. [Recipe by Lou Preston]