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Make the starter the night before you plan to bake the bread (at least 6-8 hours before making the bread).
Mix yeast and warm water in a cup. Allow to stand for a few minutes.
In a medium bowl add flour, water and yeast mixture. Stir until combined. Cover with plastic wrap and allow it to sit at room temperature on counter overnight.
In the standing mixture add yeast and warm milk. Allow to stand a few minutes.
Add flour, salt, olive oil, water and the starter. Mix together for about 10 minutes.
Lightly grease a large bowl. Transfer dough to the bowl and cover with plastic wrap. Place in a draft free area and allow it to sit until doubled in size (about 2 hours).
Turn the bread dough out on a lightly floured surface. Divide in half to make two loaves.
Place each loaf on a piece of parchment paper.
Lightly dampen a dish towel or flour sack and cover dough. Place in a draft free area and allow to rise again (about 2 hours)
We recommend using a pizza stone when baking this bread. Place stone in oven and Preheat oven to 425 degrees Fahrenheit.
Transfer dough to pizza stone and bake for 25-30 minutes or until golden brown. To get a crispy crust use a spritzer bottle and spritz dough with water or place a pan of water under the pizza stones while baking.
When bread is done turn oven off. Prop oven door open for heat to escape and allow bread to cool in oven. Or you can transfer breads to a wire rack to cool. Allow bread to cool completely prior to cutting.