Evening Bread

5 oz. AP flour (recommended: King Arthur)
2 tsp honey
1/4 tsp instant yeast
10 oz. water (use bottled or filtered if your tap water sucks)

11 oz. AP flour
3/4 tsp instant yeast
1 Tbsp kosher salt


Combine all the starter ingredients in the bowl of your stand mixer and whisk thoroughly to combine. Let it sit on the counter for 2 hours.

Add the next three ingredients. Using the dough hook, knead on low for 2 minutes. Turn the machine off and let it sit for 10 minutes. Lightly oil a large bowl. Fill a roasting pan about halfway with hot tap water and place on the bottom of your oven. Turn the mixer to medium (or 4 on a Kitchenaid) and knead for 10 minutes. Place the dough in the large bowl. Put the bowl in the oven, and let it rise for 90 minutes to 2 hours.

Flip a cookie sheet upside-down and put a decent-sized square of parchment on it.

Empty the dough onto a work surface. It will be sticky. Press it out into a rectangular shape, and fold the two sides into the center. Flip the dough, repress, refold. Do this a couple times. Take the dough and fold it in on itself, making a spherelike shape. Continue stretching the outer membrane by continuing to fold it in on itself. Once you have achieved a shape that pleases you (or you’re tired of the dough sticking to your hands), put the dough sphere on the parchment. Cover the dough with a clean kitchen towel and put the cookie sheet and dough back in the oven for 30 minutes.

After 30 minutes, take the cookie sheet and dough out, put a pizza stone on the center rack, and heat the oven to 400.

Once the oven has finished preheating, sprinkle the top of the dough with some water. Slash an X on it with a sharp knife or razor blade. Open the oven, and slide the parchment off the cookie sheet onto the pizza stone. Bake for 40-45 minutes, or when an internal temperature of 205 is reached. Cool on a rack.

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