Ingredients
- FOR THE SPONGE
- 1 cup all-purpose flour
- 1/8 teaspoon instant yeast (rapid-rise)
- 1/2 cup water, at room temperature
- FOR THE DOUGH
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast (rapid-rise)
- 3/4 cup water, at room temperature
- 1/4 cup whole milk (at room temperature, or 2% milk, at room temperature)
How to Make
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TO MAKE THE SPONGE
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Step 1: Combine the flour, yeast and water in a medium bowl and stir with a wooden spoon until a uniform mass forms. Cover the bowl tightly with plastic wrap and let stand at room temperature overnight.
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TO MAKE THE DOUGH
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Step 2: Place the sponge and the dough ingredients (flour, salt, yeast, water and milk) in the bowl of a stand mixer and mix until the dough pulls away from the sides of the bowl, 4 to 6 minutes.(I actually did this part by hand, bowl and wooden spoon).
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Step 3: Transfer the dough to a large bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.
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Step 4: Preheat the oven to 450 degrees F. Dust liberally with flour a baking sheet,transfer the dough,being careful not to deflate it.Liberally flour the top of the dough and divide it in half with a bench scraper. With the help pf the scraper make to rectangles.
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Step 5: Bake, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is deep golden brown, about 25 minutes.
We hope you enjoy this recipe!
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