This bread uses a starter/sponge/pre-ferment.
- 2 c poolish - style sponge (16 oz)
- 4 ½ c flour (20 1/4 oz)
- 5 tbsp sugar (2.5 oz)
- 1 tsp salt
- 2 tbsp olive oil
- ½ tsp instant yeast
- 1 c cool water (65 deg to 70 deg)
Measure the refrigerated poolish and let it sit out for an hour before using.
Combine all the ingredients in a mixer.
Mix on slow speed for 1 min and then switch to the dough hook and mix on medium for 8 min
Cover the bowl with plastic wrap and let it rise at room temp for about 3 hours until it is 1 ½ times original size.
Scrape onto heavily floured counter, kneading gently for a few seconds. Round it into a loose ball, dust it with flour. Cover loosely with plastic and let rise 1 hour.
Shape dough and put on floured parchment. Let rise
Preheat oven to 425 deg F
Put 2 cups of water in an oven safe container at the bottom of the oven.
Bake bread for 20 min
Spritz bread and oven (careful not to hit the oven light) when it is put in the oven, at 2 min and and at 7 min in.