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Ingredients
- 1/8 teaspoon active dry yeast
- 2 tablespoons water (105-115 F)
- 1/3 cup room-temp water
- 1 cup bread flour
- 1/2 teaspoon active dry yeast
- 2 tablespoons warm milk (105-115 F)
- 2/3 cup room-temp water
- 1 tablespoon olive oil
- 2 cups bread flour
- 1 1/2 teaspoons salt
Preparation
Step 1
Directions:
Prep Time: 1/2 day
Total Time: 1/2 day
1 Make sponge: Stir together, warm water and yeast.
2 Let stand 5 minutes, until creamy.
3 Transfer yeast mixture to another bowl and add room-temp water and flour.
4 Stir for 4 minutes.
5 Cover bowl with plastic wrap.
6 Let stand at cool room temp at least 12 hours and up to 1 day.
7 Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
8 In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
9 Beat on medium for 3 minutes.
10 Add salt and beat for 4 more minutes.
11 Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
12 Note: Dough will be VERY sticky and full of bubbles.
13 Cut two pieces of parchment paper, approx 12 inches by 6 inches.
14 Place on baking sheet and flour well.
15 Turn dough out onto a well-floured surface and cut in half.
16 Transfer each half to paper and form irregular ovals approx 9 inches long.
17 Dip fingers in flour and dimple loaves.
18 Dust tops with flour.
19 Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
20 At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
21 Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
22 Remove to cooling racks and repeat with second loaf.
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