Equipment needed:
Mixing Bowl
Plastic Wrap
Wooden Spoon
Pastry Cutter or Sharp Knife
Linen Couche or Thin, non-terry Kitchen Towel
Baking Stone or Baking Sheets
Bread Pan or other for steam
Second Kitchen Towel
Lame, Razor, or Sharp Knife

Instructions:
1. Combine warm water (about 110 degrees) and yeast and let sit while measuring out other ingredients
2. Combine bread flour and salt in a bowl, mix together.
3. When yeast is foamy (about 10 minutes), make a well in the flour mixture and pour the yeast and water in it. Stir with a wooden spoon or your hand pulling the flour from the sides over the wet mixture to incorporate.
4. Pour the cool water (slightly colder than room temperature) a third at a time, mixing to incorporate with a wooden spoon or your hand. Mix until just incorporated and a shaggy mixture forms.
5. Cover the bowl with plastic wrap and let sit for 30 minutes.
6. Turn the dough onto a lightly floured work surface and press into a rectangle about 10 inches by 5 inches. Book fold the rectangle by bringing in each side to the center.
7. Lightly grease a bowl with oil or cooking spray. Pull dough into a round shape and put seam side down in the greased bowl.
8. Cover with plastic wrap and let sit to rise until doubled in size (1.5 – 2 hours)
9. Carefully turn dough out onto lightly floured surface. Split into 4 equal portions.
10. Shape loaves using the technique mentioned above. Pinch top and then bottom sides together while elongating the loaf and making a seam of the two sides. Repeat process until loaf is about 18 inches or desired length.
11. Place loaves, seam side down on a floured kitchen towel, pulling fabric up between loaves.
12. Cover with plastic wrap and let rise for an hour.
13. While loaves are rising, prepare water pan. Roll up a kitchen towel in a small bread loaf pan and fill with water. Place it on the bottom rack of the oven on the side.
14. Put one rack in the middle of the oven and if using a baking stone, put it on the middle rack.
15. Preheat oven to 450 degrees F.
16. When loaves have risen, place them on a cookie sheet or the heated bread stone that is sprinkled with cornmeal.
17. Lightly sprinkle flour on each loaf. Using a lame or sharp knife, make four shallow scores into the loaf at a vertical angle.
18. Bake the bread for 35-45 minutes or until crust is medium brown. Do NOT open the oven during baking, it will let the steam out.