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1
Make sponge: Stir together, warm water and yeast.
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2
Let stand 5 minutes, until creamy.
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3
Transfer yeast mixture to another bowl and add room-temp water and flour.
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4
Stir for 4 minutes.
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5
Cover bowl with plastic wrap.
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6
Let stand at cool room temp at least 12 hours and up to 1 day.
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7
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
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8
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
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9
Beat on medium for 3 minutes.
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10
Add salt and beat for 4 more minutes.
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11
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
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12
Note: Dough will be VERY sticky and full of bubbles.
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13
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
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14
Place on baking sheet and flour well.
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15
Turn dough out onto a well-floured surface and cut in half.
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16
Transfer each half to paper and form irregular ovals approx 9 inches long.
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17
Dip fingers in flour and dimple loaves.
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18
Dust tops with flour.
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19
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
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20
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425u00b0F.
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21
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
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22
Remove to cooling racks and repeat with second loaf.
