Pane Alla Salvia
1 TBS active dry yeast
6 cups unbleached all-purpose flour
5 TBS olive oil
1/2 cup fresh sage, leaves coarsely chopped
1/2 cup whole wheat flour
1/2 cup cornmeal
2/3 cup dry white wine
2 TBS Kosher salt
1/4 tsp. freshly ground pepper
In a small bowl, proof the yeast with 3/4 cup lukewarm water for 5 minutes, or until the mixture is foamy. Transfer the mixture to a bowl of an electric mixer fitted with a paddle attachment. Beat in 2 cups of the unbleached flour, transfer the sponge to an oiled large boil, and let it stand covered with a dampened cloth, in a warm place for 1 hour.
In a small skillet, heat the oil and the sage over low heat for 1 minute. Strain the oil mixture into a bowl reserving the oil and sage separately. Return the sponge to the bowl of an electric mixer fitted with the paddle attachment, and beat in 1 1/2 cups of the remaining unbleached flour, the whole wheat flour, the cornmeal, the wine, salt, pepper, the reserved oil, and 1 cup warm water, beating until the mixture is well combined. Beat in the remaining 2 1/2 cups unbleached flour, a little at a time, and let the dough stand for 5 minutes. Turn the dough out onto a lightly floured surface, and knead it for 10 minutes, kneading in the reserved sage. Transfer the dough to an oiled large bowl, turning it to coat with oil, and let it rise approximately 1 1/2 hours or until double in bulk. Punch down the dough, and knead out any air bubbles. Halve the dough, pat the halves into rounds, and transfer the rounds to 2 well-oiled, 9-inch pie pans.
Dust the top of the rounds with unbleached flour, and let the rounds rise uncovered 1 hour, or until they are almost double in bulk. Bake the loaves on baking sheets in the middle of a preheated 425°F oven for 45 - 50 minutes, or until they sound hollow when the bottoms are tapped, and let them cool on racks.
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