For the poolish:

 2 C. all-purpose unbleached white flour

 1 C. water (70°F)
 
 3/4 t. instant yeast

In a bowl, combine the flour, water, and yeast. Stir with a wooden spoon. Cover and let stand 8 to 10 hours or until the mixture is frothy.

Refrigerate overnight or up to 2 days. Remove from refrigerator 2 hours before using.

For the dough:

4 C. all-purpose unbleached white flour

1 C. water (70°F.)

1 t. instant yeast

2 t. salt

Vegetable oil (for the bowl)

Cornmeal (for the baking sheet)

Sprayer filled with water

In a large bowl, combine the poolish, flour, 1 cup of the water, and the yeast. With a wooden spoon, spatula, or your fingers, mix the dough vigorously, then let it stand 15 to 20 minutes.

Add the salt and knead the dough until it is smooth and elastic, and until you can stretch it and see a light through it.

Lightly oil a large bowl. Transfer the dough to it, cover with plastic wrap, and let it rise for 1 to 2 hours or until doubled. Turn it out, let it rest for 5 minutes, then shape it into a ball. Line a bowl with a clean, well-floured cloth. Place the dough, seam side up, in the cloth.

Let the dough rise again for 1 to 1 hours, or until roughly doubled.

Set the oven at 500°F. Dust a baking sheet with cornmeal. Put a pizza stone, if using, into the oven.

Turn the loaf you have formed onto the baking sheet. Place it in the middle or bottom third of the hot oven. Or slide the loaf off the baking sheet onto the hot pizza stone.

Immediately, reduce the oven temperature to 450°F. During the first 5 minutes, spray the oven 3 times.

Bake the bread for 30 to 45 minutes or until the center reaches 200°F. on an instant-read thermometer.

Cool the bread on a wire rack.