Mix flour, yeast, salt, and water thoroughly. Mix/knead in all other ingredients. Cover with plastic wrap and let rise in a warm place at least 2 hours.

Refridgerate overnight or up to 2 weeks (not necessary, but it tastes better after cooling overnight).

Pinch off a piece of dough roughly the size of a grapefruit.

Coat top of dry baking sheet with cornmeal.

Place 1-3 "grapefruits" on baking sheet with at least 2 inches between loaves. Allow to rise in warm place for 40 minutes.

Heat oven to 450 degrees. Place empty metal pan on bottom rack.

Using a clean, dry bread knife, swiftly slash 3-4 parallel cuts into the top of each loaf. The dough will resist the blade, but try to keep the cuts 1/2"-3/4" deep.

Liberally coat the top of the loaves with flour.

Bake for 30 minutes.

The refridgeration of the dough easily allows for the European tradition of fresh bread every day. On the other hand, the loaves keep quite well (due the the crustiness), so a standard baking sheet would let you bake 5-6 loaves in two batches from each recipe.