| Sponge ferments ~2 hr; dough retards in the fridge overnight | ||||
| 1 tsp. instant yeast | ferment sponge 2 hr |
knead dough |
shape, proof, retard overnight |
boil (soda water) & bake 500°→450°F |
| 4 cups high-gluten or bread flour | ||||
| 2 cups water, room temp | ||||
| 1/2 tsp. instant yeast | ||||
| 3 3/4 cups high-gluten or bread flour | ||||
| 8 egg yolks | ||||
| 2 3/4 tsp. salt | ||||
| 2 tsp. malt powder (or syrup/honey) | ||||
| 1 Tbs. baking soda, for the water | ||||
| as needed cornmeal or semolina, for dusting | ||||
| poppy seeds (optional) | ||||