Serves 6-8
Prep time: 1 ½ hours
Total time: 18 hoursIngredientsfor the poolish:
½ cup|118 grams water (70°F to 75°F)
1/16 teaspoon|0.15 gram instant yeast
1 cup|120 grams bread flourfor the dough:
1 ⅓ cups|315 ml water (70°F to 75°F)
3 ¾ cups|1 pound 1 ⅓ ounces|490 grams all-purpose flour
1 teaspoon|3 grams instant yeast
2 teaspoons|12 grams fine sea salt
5 to 6 tablespoons|75 grams extra-virgin olive oilfor the topping:
anything you like! (this is a great way to use up leftovers, such as steamed broccoli, greens, cheeses, herbs, or bacon)Directions
Excerpted from A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook by Melissa Weller with Carolynn Carreño. Copyright © 2020 by Melissa Weller. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
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