Mudcat Bread

This is the bread that I often serve at the original Mudcat.

2 c. water
1 Tbs. dry (not rapid rise) or 1 cake yeast
1 Tbs. light brown sugar
½ c. whole wheat flour
5 c. bread flour (more/less)
1 Tbs. extra virgin olive oil, plus some for brushing
2 ½ tsp. salt
flour for board
semolina flour or corn meal

Warm 1 cup of water to about 110F, and whisk with yeast and brown sugar.
Allow to stand for about 30 min. or until frothy.
Add remaining cup of water (at 110F), whole wheat flour and 1 ½ c. of the bread flour.
Stir in same direction about 100 times (about 1 min. in food processor or mixer)
Cover and allow to stand for at least an hour (this is called a sponge).
Stir in the salt and oil.
Stir in flour until dough begins to form.
Turn out to floured board and knead in the remaining flour.
    (use more or less flour to make a smooth dough)
Knead for about 10 min. (about 5 min in processor or mixer).
Cover and let rise until about double in bulk.
On floured board, smooth dough by hand or roll out to a rounded rectangle.
Roll it up and tuck in ends to form a loaf.
Dust peel or cookie sheet with semolina flour (or corn meal).
Transfer the loaf to the peel (or sheet), cut a few slits in the top, and brush with oil.
Cover with waxed paper or a damp towel and let rise for about 1 hour.
Place unglazed quarry tiles or bread stone in oven.
Place pan of water in bottom of oven and heat to 400F.
Transfer the loaf to the tiles or stone and bake for about 45 min.
Cool on a rack for at least 30 min. (if you can wait that long).

If you don't have tiles or a stone you can use a cookie sheet, but it won't be as good.
I use 6 6-by-6 inch tiles that I got at a home-improvement warehouse for 28 cents apiece.