Mix starter, water and salt in a large mixing bowl. Add 4 cups of the flour and mix well. Turn dough out onto a floured surface and knead until smooth, 5 to 8 minutes, kneading in as much of the remaining 1 cup flour as needed to make a smooth, elastic dough. Put dough in a lightly greased bowl, turning to coat all surfaces and place in a warm spot to rise until double, about 3 to 4 hours.

Punch dough down, turn it out onto a floured surface and knead again for 1 minute. Divide dough in two; form into 2 oblong loaves and place on a large, greased baking sheet at least 4 inches apart. With a sharp knife cut 3 or 4 diagonal slits on top of each loaf, then lightly mist the loaves with water. Place the loaves in a warm area to rise again until doubled, another 1 1/2 to 2 hours.

When doubled, place loaves in a 450º oven and mist again with water. When bread starts to brown, mist the loaves once more. Bake approximately 20 to 30 minutes total, or until crust is browned and crispy. Remove loaves from baking sheet and cool on a wire rack.

Make 2 loaves