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1
To make the starter, combine all of the ingredients in a mixing bowl.
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2
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds.
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3
If mixing by hand, stir for about 2 minutes, until well blended.
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4
The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
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5
Transfer the starter to a lightly floured work surface and knead for about 30 seconds.
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6
Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size.
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7
Use the starter immediately to make the final dough, or refrigerate overnight or for up to 4 days.
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8
To make the dough, cut the starter into 10 or 12 pieces and put them in a mixing bowl.
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9
Dissolve the honey in the warm water (if using sugar rather than honey, mix it in with the flour and salt), then stir in the oil and pour the mixture into the mixing bowl.
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10
Stir to soften the starter, then add the flour and salt, along with the instant yeast (unless making the purist version).
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11
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, or stir with a large spoon for about 1 minute, to evenly distribute the ingredients and create a wet, coarse dough.
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12
Let the dough sit for 5 minutes to fully hydrate the flour.
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13
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes.
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14
The dough will firm up slightly and become smoother.
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15
If its very stiff, add a little more water, 1 teaspoon at a time.
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16
The dough should be very supple and slightly sticky.
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17
Continue to mix with the dough hook on medium-low speed, or mix by hand, for 4 minutes more, increasing the speed to medium-high or kneading more vigorously for the final 20 seconds to develop and organize the gluten.
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18
The dough will still be slightly sticky but will also feel stronger and more elastic.
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19
Transfer the dough to a lightly floured work surface with a wet bowl scraper.
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20
With wet or oiled hands, reach under one end of the dough, stretch it out, then fold it back onto the top of the dough.
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21
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
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22
The dough should be slightly firmer, though still very soft and fragile.
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23
Place the dough in a clean, lightly oiled bowl, cover, and let sit at room temperature for 10 minutes.
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24
Repeat this entire process three more times, completing all repetitions within 40 minutes.
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25
After the final stretch and fold, immediately cover the bowl tightly and refrigerate the dough overnight or for up to 4 days (for the purist version, leave the dough out for 2 to 3 hours before refrigerating).
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26
The dough will rise to about double, and possibly triple, its original size within 8 to 12 hours in the refrigerator.
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27
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
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28
Remove the dough from the refrigerator about 3 hours before you plan to bake (or 4 hours before for the purist version).
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29
Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls.
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30
Shape the dough as freestanding loaves (see page 20) or rolls (see page 25).
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31
You can use bannetons, couches, or the back of a sheet pan lined with parchment paper to proof the bread.
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32
Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours (up to 4 hours for the purist version), until increased to 1 1/2 times its original size.
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33
Preheat the oven to 500F (260C) and prepare it for hearth baking (see page 30).
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34
Uncover the dough 15 minutes before baking and score it with a sharp serrated knife or razor blade (scoring rolls is optional).
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35
Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, and lower the temperature to 425F (218C).
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36
Bake the loaves for 15 minutes, then rotate the pan; rotate rolls after 10 minutes.
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37
The total baking time is 35 to 45 minutes for loaves, and only 20 to 22 minutes for rolls.
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38
The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 195F (91C) in the center.
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39
For a crisper crust, leave the bread in the oven for 5 to 10 minutes after you turn the off oven.
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40
Cool on a wire rack for at least 20 minutes for rolls and 45 minutes for loaves before slicing or serving.
