Servings: 2

1,035 g Flour 11.5% protein (100%) 1,035 g Flour 11.5% protein (100%)
580 g Water (56%) 580 g Water (56%)
15.5 g Yeast (1.5%) 15.5 g Yeast (1.5%)
103 g Olive Oil (10%) 103 g Olive Oil (10%)
31 g Sugar (3%) 31 g Sugar (3%)
36 g Sea Salt (3.5%) 36 g Sea Salt (3.5%)

Prove yeast
Mix
Ferment 30 to 60 minutes
Divide into 2 900 g loaves.
Rest 10 minutes
Dimple
Bake at 400° F 20 minutes