Ingredients
- For the poolish (starter):
- 1 cup (120 g) bread flour
- 1/2 cup (120 ml) warm water
- 1/4 teaspoon active dry yeast
- For the dough:
- 3 cups (360 g) bread flour
- 1 1/4 cups (300 ml) warm water
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
Instructions
- In a medium bowl, mix 1 cup bread flour, 1/2 cup warm water, and 1/4 teaspoon yeast until smooth. Cover and let sit at room temperature for 8–12 hours until bubbly and doubled.
- In a large bowl, combine the poolish, 1 1/4 cups warm water, and 1/2 teaspoon yeast. Stir gently.
- Add 3 cups bread flour and mix until a sticky dough forms.
- Mix in salt and olive oil. Knead with a stand mixer for 8–10 minutes, or perform stretch-and-folds every 30 minutes over 2 hours. Dough will remain sticky.
- Cover and let rise 1 1/2–2 hours until doubled.
- Turn dough onto a well-floured surface. Divide into two rectangles and gently shape without deflating.
- Transfer to a floured baking sheet or parchment. Cover and let rise 45–60 minutes.
- Preheat oven to 425°F (220°C) and place a shallow pan on the lower rack.
- Place loaves in oven and carefully pour 1 cup hot water into the pan to create steam. Bake 20–25 minutes until golden brown and hollow-sounding.
- Cool completely on a wire rack before slicing.
Notes
- Sticky dough is normal and essential for an open crumb.
- Avoid overhandling to preserve air pockets.
- Steam is important for developing a crisp crust.
- Store at room temperature up to 2 days in a paper bag or towel.
- Freeze up to 2 months and reheat at 350°F (175°C) for 10–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
