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Ingredients
- 1 cup lukewam water
- 1 tablespoon sugar
- 2 14 teaspoons instant yeast
- 13 12 ounces bread flour, divided (3 cups)
- 14 cup French onion dip or 14 cup ranch dip
- 12 teaspoon salt
Method
- In bowl of a stand mixer with paddle attachment, combine water, sugar, yeast, and about 1/3 of the flour.
- Mix briefly on low to combine; set aside for 30 minutes until bubbly.
- Swap paddle attachment for dough hook.
- Add half of remaining flour and knead until shiny and elastic, about 5 minutes.
- Add remaining flour, dip, and salt.
- Knead with dough hook until fully incorporated and dough is elastic, about 3 minutes more.
- Coat a bowl with oil.
- Form dough into ball, drop into bowl and turn to coat.
- Cover with plastic wrap and set aside to rise until doubled, about 1 hour.
- Preheat oven to 350F and sprinkle cornmeal on baking sheet or baking peel.
- Lightly flour work surface.
- When dough has doubled, move it to work surface and form into preferred shape (boule or batard).
- Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.
- When doubled in size, remove plastic, slash as desired and bake in preheated oven until browned and done, about 40 minutes.
- Cool completely on a rack before slicing.
