INGREDIENTS

INSTRUCTIONS

Combine the yeast and warm water in a medium bowl and stir with a  fork
to dissolve the yeast. Let the mixture stand for 3 minutes. Add  the
cool water and sponge to the yeast mixture and mix with your  fingers
for about 2 minutes, breaking up the sponge. The mixture  should look
milky and slightly foamy. Whisk the flour, cornmeal, 2  Tbsp. of the
sesame seeds, and the salt together in a large bowl.  Pour the sponge
mixture on top and mix with your fingers until the  dough forms a
sticky mass. Move the dough to a lightly floured  surface and knead for
5 to 7 minutes, until smooth and elastic, using  as little additional
flour as possible. Shape the dough into a loose  ball and place it in a
lightly oiled bowl. Turn the dough to coat  with oil, cover the bowl
tightly with oiled plastic wrap, and let the  dough rise at room
temperature for 1 hour, or until it looks slightly  puffy but has not
doubled. Refrigerate the dough for at least 8  hours, or preferably
overnight, to let the flavors develop and the  dough relax. Take the
dough from the refrigerator and allow it to  warm up and rise slowly,
about 1 to 2 hours. Divide the dough into 2  equal pieces. On a lightly
floured surface, gently flatten one piece  of dough into a rectangle,
then shape it into a cylinder by rolling  it up tightly from left to
right, as if you were shaping a baguette.  Seal the seam well. Place
both hands over the center of the cylinder  and roll it back and forth
from the center out to the ends to  elongate it until you have a rope
about 20 inches long. Roll the rope  lightly in flour and shape it into
a coil. Repeat with the second  piece of dough. Line a peel or the back
of a baking sheet with  parchment paper and generously sprinkle it with
cornmeal. Place the  loaves seam side down on the peel and/or baking
sheet; if they are  placed side by side leaving 3 to 4 inches between
them for rising.  With a plant mister, lightly spray a stream of water
into the groove  of each coil. Pour the remaining 2 Tbsp. of black
sesame seeds in a  stream into the groove of each coil. Cover the
loaves with oiled  plastic wrap and allow them to rise for 1 to 2
hours, or until almost  doubled in bulk but still slightly
underproofed. Thirty minutes  before baking, preheat the oven to 425
degrees F. Place a baking  stone in the oven to preheat and place an
empty water pan directly  below the stone. Gently slide the coils onto
the baking stone. Pour 1  cup of very hot water into the water pan and
immediately shut the  oven door. After 1 minutes, quickly mist the
loaves 6 to 8 times,  then quickly shut the oven door. Mist the loaves
again 1 minute  later. Bake for 20 minutes, then reduce the oven
temperature to 375  degrees F and bake for 15 to 20 minutes longer,
until the loaves are  golden yellow and sound slightly hollow when
tapped on the bottom.  Transfer the bread to a rack to cool completely
before slicing. ©  MC formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1884.5mg
Potassium: 38.9mg
Carbohydrates: 8.2g
Fiber: 1g
Sugar: <1g
Protein: 1.2g