Ingredients:
- All-Purpose Flour: 1 cup (120g)
- Water: 1 cup (240ml), lukewarm
- Instant Dry Yeast: ¼ teaspoon (1g)
- Bread Flour: 3 cups (360g)
- Water: 1 cup + 2 tablespoons (270ml), lukewarm
- Salt: 2 teaspoons (12g)
- Instant Dry Yeast: ¾ teaspoon (3g)
- Olive Oil: 2 tablespoons (30ml), plus extra for greasing
- Semolina Flour: for dusting
Instructions:
- Combine flour, water, and yeast for the poolish. Mix until smooth. Cover and let rest at room temperature for 12-16 hours, or until bubbly and doubled in size.
- Combine poolish, bread flour, water, salt, and yeast in a bowl (or mixer). Mix until a shaggy dough forms. Add olive oil and continue mixing (or kneading) until the dough is smooth and elastic, but still quite sticky.
- Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap. Let rise at room temperature for 2-3 hours, folding gently every 30-45 minutes to develop strength.
- Gently turn the dough out onto a heavily floured surface (semolina flour is ideal). Divide the dough into two equal portions. Gently stretch each portion into a rough rectangle, avoiding degassing too much.
- Place the shaped loaves on a parchment-lined baking sheet, leaving space between them. Dust the tops with more semolina flour. Cover loosely with plastic wrap and let proof for 1-1.5 hours, or until almost doubled in size.
- Preheat oven to 450°F (232°C). Place a baking stone or inverted baking sheet on the lowest rack. Place a cast-iron skillet or oven-safe pan on the bottom rack. Just before baking, score the loaves lightly (optional). Carefully slide the parchment paper with the loaves onto the preheated baking stone or baking sheet. Pour 1 cup of hot water into the cast-iron skillet (this creates steam). Bake for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Transfer the loaves to a wire rack to cool completely before slicing and serving.