Ingredients
Dough Ingredients
- 3 1/3 cups bread flour
- 2 1/4 teaspoons fast-action yeast
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 1/4 cup olive oil
- 1 1/4 cups room-temperature water
- 2 tablespoons white sesame seeds (untoasted)
Instructions
- Making the Dough: Place the bread flour into the bowl of a stand mixer. Add the salt and yeast on opposite sides of the bowl to prevent the salt from killing the yeast. Lightly stir each separately with your finger.
- Initial Mixing: Add the sugar, olive oil, and half of the room-temperature water. Using the paddle attachment on low speed, mix until the dough begins to come together, then gradually add more water until all the flour is absorbed and a sticky dough forms.
- Kneading: Switch to the dough hook attachment. Knead on low speed for 4-6 minutes until the dough is no longer sticky and passes the windowpane test—stretch a piece of dough between your fingers; it should become translucent without breaking.
- First Proofing: Pour 2 teaspoons of olive oil into a large mixing bowl. Shape the dough into a ball and roll it in the oil to coat evenly. Cover the bowl tightly with plastic wrap and let it proof at room temperature for about 1 1/2 hours or until doubled in size.
- Shaping the Loaf: After the dough has doubled, punch it down to release air pockets. Place it on a lightly floured baking stone or cookie sheet. Shape into a flat disc approximately 9 inches in diameter.
- Adding Sesame Seeds: Lightly spritz the top of the loaf with water, sprinkle generously with white sesame seeds, and gently press them into the dough to adhere.
- Second Proofing: Loosely cover the shaped loaf with plastic wrap and let it proof at room temperature for about 1 hour, until it almost doubles in size again and springs back quickly when gently pressed.
- Preheating the Oven: About 10 minutes before the end of proofing, preheat your oven to 400°F (205°C).
- Baking: Remove the plastic wrap and bake the loaf at 400°F for 20-25 minutes until the crust is a rich golden brown and the internal temperature reaches 200°F (93°C).
- Cooling: Allow the bread to cool on a wire rack for about one hour to let steam escape fully before slicing. This cooling step ensures a perfect texture inside for slicing lengthwise for your muffaletta sandwich.
Notes
- Ensure the salt and yeast are not in direct contact to maintain yeast viability.
- The windowpane test is a reliable indicator of proper gluten development in the dough.
- Using a baking stone helps achieve an evenly baked crust but a cookie sheet can be substituted if necessary.
- Allow the bread to cool completely before slicing to prevent squashing the crumb.
- Untoasted sesame seeds impart a subtle nutty flavor and garnish the loaf beautifully.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
