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Ingredients
For the Sponge:
1 cup (130 g) all-purpose flour
⅛ teaspoon instant yeast
½ cup (120 ml) water, at room temperature
For the Dough:
2 cups (260 g) all-purpose flour
1½ teaspoons salt
½ teaspoon instant yeast
¾ cup (180 ml) water, at room temperature
¼ cup (60 ml) whole or 2% milk, at room temperature
Instructions
Make the Sponge: Combine the 1 cup flour, ⅛ teaspoon yeast, and ½ cup water in a medium bowl and stir with a wooden spoon until a uniform mass forms. Cover the bowl tightly with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours.
Make the Dough: Place the sponge and the dough ingredients (flour, salt, yeast, water and milk) in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined and a shaggy dough forms, about 1 minute, scraping down the bowl and paddle as needed. Increase the speed to medium-low and continue mixing until the dough becomes a uniform mass that collects on the paddle and pulls away from the sides of the bowl, 4 to 6 minutes.
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