Ingredients

• 1 tablespoon table salt
• 1 teaspoon yeast
• 3 pounds high-gluten bread flour, plus more for dusting
• Vegetable oil, for greasing
• Cornmeal, for dusting

Instructions

1. Watch how to make this recipe.
2. Special equipment: five 4-by-12-inch loaf pans
3. Combine 4 cups water, the salt and yeast into the bowl of a stand mixer fitted with a dough hook. Set the mixer to low speed and add the flour gradually until fully incorporated. Increase the speed to medium until a ball of dough forms, 1 to 2 minutes.
4. Place the dough into an oiled tub, cover and proof for about 12 hours.
5. Grease the pans with oil and then dust with cornmeal.
6. Dump the dough onto a floured surface and cut into five 1-pound portions. Shape and place the loaves into the prepared pans, and then dust the tops of the loaves with more cornmeal. Cover the pans with a towel and proof for 2 hours.
7. Preheat the oven to 425 degrees F.
8. Remove the towels and bake the loaves for 15 minutes. Remove the bread from the pans and cool on a wire rack. Cut each loaf into thirds and then halve each portion for the buns.