Whisk flour and salt in a large bowl. In another large bowl, combine soaker, sponge, molasses, butter, and yeast. Pour liquid ingredients over dry and combine in broad strokes until no dry spots remain. Leave for 5 minutes to allow the flour to hydrate.

Sprinkle your work table and hands with flour and begin kneading the sticky mass of dough. This will take 8-10 minutes of good work, being careful not to incorporate too much flour, using only as much as it takes to keep it from sticking to everything. The downfall of many homemade loaves is using too much flour for fear of the dough sticking to everything. Dry dough makes dry bread. A little tacky dough never hurt anyone.

Place the dough in an oiled bowl and cover for 90 minutes, or until doubled in size.

After bulk fermentation is done, remove the dough and divide into two equal pieces. Shape into two balls, seam sides down, and leave covered with cloth on the bench for 5 minutes. When you return, the dough will have relaxed and it will be easier to shape into two oblong loaves.

Place shaped dough in two greased 8 ½ inch x 4 ½ inch pans and cover lightly with a cloth. Proof at ambient room temperature for 60-80 minutes, or until loaves have crested gently over their pans.

While loaves proof, preheat oven to 350 degrees, with rack in middle. When the oven and loaves are ready, brush egg over their tops with a pastry brush and sprinkle lightly with cornmeal and salt. Bake 40-50 minutes, rotating halfway through baking time and covering with aluminum foil if the tops begin darkening too soon. The loaves are done when they are boldly browned and sound hollow when thumped on their little bottoms. Their internal temperature should register 190 degrees if you're that kind of person. I'm that kind of person.

When loaves are done, take immediately from their pans so they don't steam themselves, rendering all that nice crust a soggy mess. As they are removed from the oven, the temperature differential will cause them to audibly crackle. Bakers say that the loaves are singing to them. Listen. Take in all your good work.

Cool at least one hour before eating to allow corn starches to fully establish themselves and set up within the loaves