ingredients

• 1 and 1/2 cups (360g/ml) warm water (lukewarm; around 100°F (38°C) is great)
• 2 and 1/4 teaspoons(7g) instant or active dry yeast (1 standard packet)
• 1 Tablespoon brown sugar or granulated sugar
• 1 teaspoon salt
• 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
• 3 and 3/4-4 cups (469-500g) all-purpose flour, plus more for hands and work surface
• coarse salt

baking soda bath

• 1/2 cup baking soda
• 9 cups

recipe

• make dough~ whisk warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a paddle or dough hook attachment. (if you do not have a stand mixer, just use a regular large mixing bowl and a wooden spoon or silicone spatula.) cover yeast mixture and allow to sit for 5 minutes or until foamy on top. add salt, melted butter, and 3 cups (375g) of flour. beat on low speed for 1 minute, scrape down the

sides of the bowl with a rubber spatula if needed, then add 3/4 cup (95g) of flour. beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. if dough is extremely sticky after 1 minute of mixing, add remaining 1/4 cup (30g) of flour and continue to beat for 1 more minute.

• knead the dough~ keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. ifthe dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl make a soft, slightly tacky dough. do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger-if it slowly bounces back, your dough is ready to rise.
• cover lightly with a towel and allow to rest for 10-30 minutes.

(meanwhile, I like to get the water + baking soda boiling as instructed in step

• Preheat oven to 400°F (204°C).

Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.