The original recipe is from The Bread Baker's Apprentice.
To make two medium loaves
1 cup (6 ounces) cornmeal, preferably coarse grind
1 cup (8 ounces) water, at room temperature
4.5 cups (20.25 ounces) unbleached bread flour
2 teaspoons (.22 ounces) instant yeast
1 cup (8 ounces) water, lukewarm
1.5 teaspoons (.38 ounces) salt
6 tablespoons (4 ounces) molasses
2 tablespoons (1 ounces) unsalted butter at room temperature
1. The day before make the bread. Mix cornmeal and water. Cover with plastic wrap and let it sit overnight at room temperature.
2. The next day to make the dough. Stir together 2 cups of the flour, the yeast, soaker, and water in a mixing bowl. Cover the bowl with plastic wrap and ferment for 1 hour, or until the sponge begins to bubble.
3. Add remaining flour, the salt, molasses and butter to make a dough. Knead the dough for 10 minutes. The dough should pass the windowpane test.
4. First fermentation for one and half hour or till it doubles in size.
5. Degas, separate the dough into 2 pieces. Shape the dough into loaves.
6. Covered with plastic wrap and let it rise until 85% full.
7. 350F middle rack, 30 minutes. Rotate the pan if necessary.
8. Take the bread out from the baking pan as soon as it is baked. Let it cool at least 2 hours before slicing.
Check out more bread recipes:
Cranberry Walnut Celebration Bread
Classic Challah Braided from 6 Strands