| 1 | Soak a brick in water overnight, then drain it and put it in the oven with the bread to create steam. |
| 2 | This gives the loaves a firm crust. |
| 3 | makes 12 small loaves |
| 4 | soak brick in water overnight. |
| 5 | sprinkle yeast onto ?cup warm water in bowl of electric meixer fitted with a dough hook; stir to dissolve. |
| 6 | Let stand 5 minutes. |
| 7 | Add remaining water, 4 cups flour and salt and beat until smooth. |
| 8 | Beat in remaining flour ?cup at a time until slightly sticky dough forms. |
| 9 | Mix until smooth and elastic, about 8 minutes. |
| 10 | Turn dough out onto lightly floured surface and knead until smooth and no longer sticky, adding more flour if necessary, about 3 minutes. |
| 11 | (dough can also be mixed and kneaded by hand). |
| 12 | Grease large bowl and add dough, turning to coat surface. |
| 13 | Cover with damp towel. |
| 14 | Let rise at room temperature 8 hours. |
| 15 | punch dough down and knead on lightly floured surface until smooth, about 2 minutes. |
| 16 | Return to greased bowl, turning to coat entire surface. |
| 17 | Cover with damp towel and let rise in warm draft-free area until doubled in volume, about 2 hours. |
| 18 | grease baking sheets and sprinkle with cornmeal. |
| 19 | Punchy dough down and knead on lightly floured surface until smooth, about 2 minutes. |
| 20 | Divide into 12 pieces. |
| 21 | Pat each into 4x7-inch rectangle. |
| 22 | Roll up jelly roll fashion, starting at one long side. |
| 23 | Pinch seams to seal. |
| 24 | Arrange seam side down on prepared sheets, spacing 3 inches apart. |
| 25 | Let rise until almost doubled in volume, about 45 minutes. |
| 26 | preheat oven to 475°F. |
| 27 | Remove brick from water and place in oven. |
| 28 | Make 3 diagonal slashes in loaves. |
| 29 | Brush with egg glaze. |
| 30 | Bake 10 minutes. |
| 31 | Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom, about 35 minutes. |
| 32 | Cool on racks before serving. |
| 33 | bon appetite |
