Eat It

Instructions

1

Make sponge: Stir together warm water and yeast. Let stand 5 minutes, until creamy.
2

Transfer yeast mixture to another bowl and add room-temp water and flour. Stir for 4 minutes, then cover bowl with plastic wrap.
3

Let stand at cool room temp at least 12 hours and up to 1 day.
4

Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
5

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. Beat on medium for 3 minutes. Add salt and beat for 4 more minutes.
6

Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
7

Note: Dough will be VERY sticky and full of bubbles.
8

Cut two pieces of parchment paper, approx 12 inches by 6 inches. Place on baking sheet and flour well. Turn dough out onto a well-floured surface and cut in half. Transfer each half to paper and form irregular ovals approx 9 inches long. Dip fingers in flour and dimple loaves. Dust tops with flour.
9

Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
10

At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425Â°F.
11

Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden. Remove to cooling racks and repeat with second loaf.