| Ingredients: 1/2 Cup(s) room temperature water 3/5 Cup(s) bread flour 1/8 Teaspoon(s) instant yeast 1 Tablespoon(s) oil, olive 2 1/4 Teaspoon(s) salt |
Directions:
Make the sponge Mix half cup water, flour, yeast. Cover and let sit at room temperature for 6 to 24 hours. Add another 1.25 cup of room temperature water to loosen the sponge. Stir until incorporated. With a stand mixer, mix 2.6 cups bread flour, 1.5 tsp instant yeast. Whisk. Add the bread hook and turn on low. Gradually add sponge mixture. Mix on low for two minutes or until it comes together. Cover with wrap and let sit for 20 minutes to let gluten develop. Add olive oil and salt. Mix on medium low for about 5 minutes. Transfer to an oiled bowl and cover with wrap. Let rise for 30 minutes. Lift the edge and fold into the center eight times to go all the way around the bowl. Cover back up with wrap and let rise for another 30 minutes. Repeat the folding 8 times. Cover and let rise for 1 to 1.5 hours Flour the counter and place the dough out for working. Pat out into a 12x6 rectangle. Pinch out large bubbles. Divide in half to make two loaves. Each six inch square should be pat out to a seven inch square. Fold the far corners into the middle. Then fold the far point into the middle. Roll down until it meets the bottom edge. Pinch the seam where the edges meet. Roll the ends of each loaf into points. Transfer the loaves to a linen pouch. Wrap in a big plastic bag and let rise for .5 to 1 hour Heat the oven to 450 and prep lava rocks in pie tins on the bottom rack. Put a baking stone on the middle rack. Transfer the loaves to a pizza peel with parchment paper on it. Use a flipping board. Add a half cup of boiling water to the lava rocks. Cut a seam in the top of each loaf. Bake for 20 to 25 minutes. In the middle rotate the loaves. Let rest for 3 hours. Serve |