Break it

Here's how:

• 1

  Dissolve the yeast in the water. Combine all the ingredients and knead in a mixer—3 minutes on low and 7 minutes on high—until the dough is elastic and smooth. Double the time if you’re kneading by hand.

• 2

  Take the dough, shape it into a ball, and place it in the bowl. Cover with plastic wrap or a kitchen towel and let the dough rest for 30 minutes.

• 3

  Place the dough on a floured work surface, divide it into two pieces, and shape them into rounds. Let the dough pieces rest for about 5 minutes (this releases the tension in the dough and makes it easier to roll out).

• 4

  Roll out one piece of dough at a time, about the size of a dinner plate. Place the pieces of dough on a baking sheet lined with parchment paper and prick the entire surface with a fork. Cut the dough into cake slices—about 16 pieces—using an oiled knife or pastry wheel.

• 5

  Let the loaves rise in a turned-off oven with only the light on for 50–60 minutes, or at room temperature—in which case, cover the loaves with a baking cloth or plastic wrap and let them rise for about 90 minutes.

• 6

  Let the bread sit at room temperature, brush with water, and sprinkle with your choice of topping. Preheat the oven to 250 °C.

• 7

  When the oven reaches 250 °C, place the loaves in the center of the oven and reduce the heat to 220 °C. Bake for 15–20 minutes.