Ingredients:

  • 1 cup (237ml) warm water (105-115°F, 40-46°C)
  • 1 teaspoon (3g) granulated sugar
  • 2 teaspoons (6g) active dry yeast or instant yeast
  • 1 cup (120g) all-purpose flour, unbleached
  • 1 1/2 cups (180g) all-purpose flour, unbleached
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon (3g) baking soda
  • 1 tablespoon (14g) unsalted butter, softened
  • 1/4 cup (60ml) milk (whole or 2%)
  • Cornmeal, for dusting (approximately 1/4 cup)

Instructions:

  1. Prepare the Sponge: Combine warm water, sugar, and yeast in a bowl. Let stand until foamy (5-10 minutes). Stir in flour until smooth. Cover and let rise in a warm place for 30-45 minutes, or until doubled.
  2. Combine Dough Ingredients: In a large bowl or the bowl of a stand mixer, combine the risen sponge, remaining flour, salt, baking soda, softened butter, and milk.
  3. Knead the Dough: Knead the dough for 5-7 minutes (by hand or with a dough hook) until smooth and elastic. The dough will be slightly sticky.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 45-60 minutes, or until doubled.
  5. Shape and Proof: Gently deflate the dough and shape it into a log. Place the log into a greased and cornmeal-dusted 9x5 inch loaf pan. Sprinkle the top of the loaf with more cornmeal.
  6. Second Rise (Proofing): Cover loosely and let rise in a warm place for 30-45 minutes, or until nearly doubled, and the dough has risen almost to the top of the pan.
  7. Bake: Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  8. Cool: Remove the loaf from the pan and let it cool completely on a wire rack before slicing. (Important for even crumb structure!)