Yields (2) 9x13 pans - 496 grams of dough
81g AP Flour
81g Water (80F)
1 g Yeast (pinch)
388g Bread Flour
43g Whole Wheat Blend
162g Preferment (if you have an active starter, skip the preferment step)
86g Milk (80F)
Begin by making a “preferment” mix together the flour, warm water (80F), and yeast. Cover with a lid or wrap and leave on the counter overnight.
Start the autolyse by combining the milk and water, bringing the temperature of the liquids to (80F). Add almost all of the milk and water mixture, to the flours - reserving approximately 30g of water. Mix together the flour and liquids by hand until homogenous and no shaggy bits remain. Cover and set aside for 45 minutes.
After 45 minutes, add the yeast, honey, and 30g of the reserved liquid to the bowl of preferment. Mix to combine.
Next incorporate the preferment into the dough by hand or dough mixer.
After thoroughly combined, cover and rest for 25 minutes. Then incorporate the salt and olive oil to the dough. Mix for 5 minutes and cover the bowl for 30 minutes.
Perform (3) stretch and folds. Cover and let rest 30 minutes between S&Fs.
Place the dough covered in the fridge for overnight.
The following day using a dough knife fold the dough into rounds pre shaping – 496g. Transfer the dough to liberally sprayed and oiled 9x13 baking pans. Allow to rest covered for 2-4 hours until it doubled in size
Aggressively dimple the dough and drizzle with olive oil, tomatoes, or any toppings desired
Preheat your oven to 500ºF at least, one hour prior to baking.
Immediately lower the oven to 425ºF and bake for 20-25 minutes until golden brown and bubbling. Once baked, quickly remove the bread from the pans and place on a wire rack to cool and preserve the crispy crust.