Pasta Basica ( Basic Dough)

Directions

1. 1
   In a large bowl, disolve the yeast in 1/4 c.
2. 2
   of the warm water.
3. 3
   Allow the yeast to proof until it is foamy, about 10 minutes.
4. 4
   Add the remaining 1 1/2 c.
5. 5
   water and the salt.
6. 6
   Add the flour 1 c.
7. 7
   at a time; you may not need all of it.
8. 8
   Work the mixture until it comes together in a ball.
9. 9
   Place the dough on a floured work surface and knead it for 5 to 10 minutes, folding the dough over on itself several times, until it is shiny and elastic.
10. 10
    Grease a bowl generously with olive oil; put the dough in the bowl and turn a few times to coat with the oil.
11. 11
    Cover the bowl tightly with plastic wrap and place it in a warm place, free from drafts, and let rise for 3 to 4 hours, or until doubled in size.
12. 12
    The more slowly the dough rises, the tangier the flavor will be.
13. 13
    Punch the dough down, turn it onto a floured work surface, and knead a few times.
14. 14
    Preheat the oven to 400 degrees F.
15. 15
    Set a baking stone on the bottom rack to preheat for 30 minutes; or preheat the oven to 375 degrees F.
16. 16
    and lightly grease a baking sheet and dust with cornmeal.
17. 17
    Shape the dough into an oval or a round loaf.
18. 18
    Place the dough on a baker's peel dusted with cornmeal, if using a baking stone, or on the greased baking sheet.
19. 19
    Cover with a towel and let rise for 30 minutes, or until doubled in size.
20. 20
    Cut several parallel slashes about 1/2 in.
21. 21
    deep in the top of the loaf with a razor blade or make an X with scissors.
22. 22
    If using a baking stone, sprinkle the preheated stone with cornmeal and carefully slide the bread onto it.
23. 23
    Bake for 30-35 minutes, or until the crust is a golden brown and the loaf sounds hollow when tapped with your knuckles.
24. 24
    If baking on a baking sheet, bake for 35-40 minutes.
25. 25
    Transfer to a wire rack and cool completely.