Bread in a Basket / Pane Paniero

Directions

1. In a large bowl, sprinkle the yeast over 1/2 cup of the warm water and stir to dissolve. Let proof for 10 minutes, or until foamy.
2. Stir the cresciuta, the remaining 1 cup water, and the olive oil into the yeast mixture. Mix the semolina flour with 1 cup all-purpose flour and add it to the yeast. Mix with your hands until a ball of dough is formed, adding additional all-purpose flour if the dough seems sticky.
3. Turn the dough out onto a floured surface and knead with your hands for 5 minutes, or until soft and elastic.
4. Lightly grease a large bowl with olive oil. Place the bread in the bowl and turn to coat. Cover tightly with plastic wrap and let rise in a warm place for about 2 hours, until doubled in size.
5. Punch down the dough. Turn out onto a floured surface and knead for about 5 minutes. Pinch off a piece of dough the size of a small orange, put it in a jar, cover, and refrigerate; this is your cresciuta for the next time you make this bread.
6. Heavily flour a 10 by 4-inch banneton (bread basket), and spread a layer of cornmeal over the bottom. Form the dough into a round loaf and place it in the basket. Let rise for about 25 minutes.
7. Preheat the oven to 425°F, and place a baking stone on the bottom rack to preheat for at least 20 minutes.
8. Sprinkle the baking stone with cornmeal. Carefully turn the dough out of the basket onto the stone. Bake for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Cool the bread on a wire rack before slicing.
9. Note: To bake the bread using a cookie sheet, follow the instructions through step 5, then shape the dough into a round or oval loaf and place on a lightly greased cookie sheet to rise. Place an oven rack in the bottom third of the oven and preheat to 425°F. Bake for 40 to 45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. Cool the bread on a wire rack before slicing.