Special equipment: five 4-by-12-inch loaf pans
Combine 4 cups water, the salt and yeast into the bowl of a stand mixer fitted with a dough hook. Set the mixer to low speed and add the flour gradually until fully incorporated. Increase the speed to medium until a ball of dough forms, 1 to 2 minutes.
Place the dough into an oiled tub, cover and proof for about 12 hours.
Grease the pans with oil and then dust with cornmeal.
Dump the dough onto a floured surface and cut into five 1-pound portions. Shape and place the loaves into the prepared pans, and then dust the tops of the loaves with more cornmeal. Cover the pans with a towel and proof for 2 hours.
Preheat the oven to 425 degrees F.
Remove the towels and bake the loaves for 15 minutes. Remove the bread from the pans and cool on a wire rack. Cut each loaf into thirds and then halve each portion for the buns.
Proofing times are based on a 70 degree F room temperature.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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