A traditional French bread from King Arthur Flour. "You could make this bread, and no other, for the rest of your baking career, and never feel cheated," they write. "It uses the sponge, or poolish, ...

Note: This dough is designed for wood-fired ovens. Sponge: 1 cup plus 2 tablespoons lukewarm water 1 teaspoon active dry yeast 4 1/2 ounces (1 cup) rye flour Dough: 13 1/2 ounces (3 cups) 00 flour 12 ...

Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven — focaccia stems from focolare and means "fireplace" — they would tear off a swatch of dough, ...