Pain Brie ("Crushed" Bread Of Normandy) - cooking recipe

Ingredients

2 tablespoons dried yeast granules (or 2 packages active dry yeast)
4 cups unbleached bread flour, unbleached
3 teaspoons salt

Preparation

Dissolve the yeast in one cup of lukewarm water in a large bowl.
After a minute or two, add one cup of flour and mix.
Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands.
Cover the bowl with a towel and let the dough rise overnite at room temperature.
The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while.
If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry.
Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
Now, take the dough on your board and pound it heavily with a rolling to flatten it.
Fold the dough and pound it again until flat.
Repeat this process 7 or 8 more times.
Now let the dough (and the cook) rest for ten minutes.
Form the dough into a ball, place on a board or counter and cover with plastic wrap.
Let the dough rise for two and a half hours at room temperature.
Pre-heat the oven to 425 degrees.
With a small, sharp knife, make five parallel cuts, approximately 1/4\" deep, along the top of the loaf.
Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom.
Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing.