Italian Bread Baked on a Pizza Stone

DIRECTIONS:
Make your yeast starter, 2 cups warm water, sugar, tsp flour - let stand for a few minutes until frothy - to be sure the yeast is active. 

Place pizza stone in oven and preheat to 425 degrees. Oven must be preheated at least 30 minutes before baking. 

Start adding Flour, add and mix until mixture starts to pull away from the sides. 
Roll dough out on floured surface, kneed at least 7 minutes. Roll in ball, place in oiled bowl. roll around so surface gets lightly coated with oil. Place towel over bowl and place in warm place to rise. Let it rise until double in size.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion. 
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.