I have baked bread for the family every Sunday and Wednesday now for almost ten years. I really enjoy bread and I have so many favorites that it's hard to choose just one. I have begged, borrowed, and stolen techniques and formulas from whomever and wherever they can be found. I am by no means the creator of this recipe. Although I have seen many different versions over the years, and I am sure all have had their influence, I have to give credit to two bakers who have influenced me and this bread the most: Peter Reinhart and Jeffrey Hamelman. If you want to make bread, search out their books.
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<br />I used to make sourdough only, but with the increase in quality flour prices, it just got to expensive to feed the beast (the starter). So I looked elsewhere for flavor.
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<br />Why this bread? The cold fermentation and amylase period create a flavor profile that no other breads have. It is nutty and has a mild sweetness. It's a simple dough to make with a mixer fitted with a dough hook—though it's very wet and not so simple to handle. The addition of the olive oil makes the crust tender-crisp not crunchy-crisp. I add the oil because I am willing to give up that crunch for shelf life. The crumb in this is exceptionally tender. I use a baking stone, but if you don't have one, use a parchment-lined sheet tray to bake the bread. I also place an old cast-iron skillet in the bottom of the oven to create steam.

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