Cimbatta Bread same day

Ingredients

• 1-1/2 teaspoons active dry yeast
• 1-3/4 cups water (70° to 75°)
• 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons salt
• 1 tablespoon cornmeal or additional flour

Directions

1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
2. Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
3. Punch down dough and repeat folding process. Return dough rise 1 more hour

4. Put on parchment paper on baking pan and shape into oval. Cover with dish cloth

5. Rise 1 hour

1. Preheat oven to 425°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
2.  Remove foil; bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.