Categories: bread, italian

Ingredients

• # Bread Sponge:
• 1/8 teaspoon fresh yeast or active dry
• 1/3 cup water (110°‐115° F.)
• 1 cup bread flour
• 1/4 teaspoon honey
• # Final Dough:
• 1/2 teaspoon fresh yeast or active dry
• 2/3 cup water (110°‐115° F.)
• 1 tablespoon olive oil
• 2 cups bread flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon honey

Directions

1. Bread Sponge:

2. Proof yeast by mixing it with the water and honey. Let stand for five minutes.

3. Water should be creamy and slightly bubbly.

4. In a small bowl, mix yeast mixture and flour.

5. Cover and let stand at room temperature for 24 hours (or a minimum of 12).

6. Final Dough:

7. Proof yeast as above.

8. In a large bowl using your hands, mix yeast mixture, sponge, oil and flour.

9. Knead dough for two minutes while working in salt.

10. Return dough to bowl, cover and let rise until double in size (about 2 hours).

11. Turn dough onto floured surface and cut in half.

12. Shape each half into an irregular oval shape.

13. Place dough on parchment-lined baking sheet.

14. Cover loves with damp towel and let rise until double in size (about 2 hours).

15. Preheat oven to 425° F.

16. . Dust loaves with flour and bake for 20 minutes or until lightly golden.

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