For the sponge ( to be made the day prior)
- ⅛ tsp active dry yeast
- 2 tbsp warm water (110 degrees)
- ⅔ cups warm water
- 1 cup bread flour
For the bread:
- ½ tsp active dry yeast
- 2 tbsp warm milk
- ⅔ cup warm water
- 1 tbsp olive oil
- 2 cups bread flour
- 1½ tsp salt
- The day prior to making the bread, prepare the sponge by stirring together the yeast and two tablespoons of warm water. Let it stand for between 5-10 minutes until creamy and foamy. Add this yeast mixture to the remaining water and bread flour and whisk for a minute or two then cover the bowl with cling film and leave at room temperature for a minimum of 12 hours and up to 24 hours.
- Now to make the bread, stir together the yeast and milk and leave to activate and become foamy for around five minutes.
- Add this into an electric stand mixer with the flour, oil, sponge mixture, water and oil and start to mix then add in the salt.
- Mix until smooth and elastic which should take around 8 minutes then transfer to an oiled bowl.
- Cover with cling film and leave to rise at room temperature until doubled in size which should take between one hour and an hour and a half.
- Flour a work surface and turn out the dough then split into two halves.
- Place baking parchment on two baking sheets.
- Roll each half into an oval shape and place onto the baking parchment. I actually did this by simply pressing and stretching the dough with my fingers.
- Sprinkle the top of the dough with a little extra flour then cover with damp kitchen paper.
- Leave to double in size again for around two hours.
- Preheat the oven to 425f and bake the bread for 20 minutes until just starting to turn golden on top.
- Cool on a wire rack.