Ingredients

1 tsp active dry yeast

1 cup warm water

3 cups bread flour

2 Tsp warm milk

1 Tsp olive oil

1 1/2 tsp salt

Preparation

FIRST (THE SPONGE)

  • 1/2 tsp yeast
  • 2 Tsp warm water
  • 1/3 cup warm water
  • 1 cup flour
  1. Mix 1/2 tsp yeast with 2 Tsp warm water and let stand 5 minutes
  2. Add 1/3 cup warm water & 1 cup flour
  3. Mix 4 minutes, cover, let stand at room temp for 12-24 hours

SECOND (THE DOUGH)

  • 1/2 tsp yeast
  • 2 Tbs warm milk
  • 2/3 cup warm water
  • 1 Tsp olive oil
  • 2 cups bread flour
  • 1 1/2 tsp salt
  1. Mix 1/2 tsp yeast & 2 Tsp milk and let stand 5 minutes
  2. Mix with sponge & rest of ingredients on low for 8 minutes
  3. Divide dough in half and let rise in 2 oiled bowls for 90 minutes or until doubled
  4. Dust with flour on parchment paper & form into loaves
  5. Dimple tops with fingers & let rise 90 minutes or until doubled

THIRD (THE BAKING)

  1. Preheat grill with pizza stone on one side to 450 degrees (both sides on low/med-low often works)
  2. Gently turn dough onto stone
  3. Cook with grill lid closed for 20 minutes or until pale golden
  4. Cool on wire rack