Step 1
| 12 oz • Water, tepid |
| 1 tbsp • Honey |
| 3/4 oz • Yeast - baker's - active dry |
| 15 oz • Bread Flour • plus more if needed |
| 1 tbsp • Salt |
| 5 oz • High Oleic Soy Oil • 3 for the dough, 1 reserved for pan |
| 1 tbsp • Flaky sea salt |
| 1 tbsp • Thyme leaves |
In the bowl of a large mixer, combine the tepid ( 80F ) water with the honey, yeast and 1/2 the flour. Stir together to resemble pancake batter (lumps are fine). Leave to Autolyse for 20 minutes.
Add the remaining flour, salt and 3 oz of the oil
Mix on high speed for 5 minutes.
Scrape the dough down, it will be somewhat unstructured and cover with plastic wrap.
Let bulk ferment ( proof) for 1 1/2 hours.
Rub 1 oz of the remaining on the bottom and up the sides of a 1/4 sheet pan. With oiled hands, lift the dough into the and press down lightly --but do not tear. Over the next 30 minutes repeat this action to slowly move the dough to fill the pan.
At this point, you can wrap the whole pan and refrigerate overnight for added flavor.
If you want to bake now --at the 30 minute mark preheat the oven to 425°F.
Let the dough proof an additional 30 minutes then poke straight down with oiled fingers to create dimples--sprinkle with flaky sea salt and thyme leaves . Bake until a deep golden brown . Drizzle with remaining 1 oz of oil when the bread comes out of the oven.
If you have proofed the dough overnight, unwrap and allow it to sit at room temperature for 1 hour--then proceed with the baking steps.