In the old days in Europe, women would mix up a little flour, yeast, and water before going to bed at night and then in the morning form the dough into a loaf. It was called hearth bread because the yeast mixture stayed warm by the hearth all night.
- 6 cup All-Purpose Flour, divided
- 2 teaspoon Active Dry Yeast, divided
- 2 cup Warm Water (105-115 degrees), divided
- 1 teaspoon Coarse Salt
- 0.25 cup Olive Oil (or half Olive Oil and half Canola Oil)
- 1 count Cornmeal, for springling on the baking stone, if using