Instructions

• In a large bowl, sprinkle the 2¼ teaspoons active dry yeast over ¾ cup warm water and stir to dissolve. Add 1 cup all-purpose flour and mix until smooth. Cover the bowl with plastic wrap and let rest 20 minutes.
• Remove the plastic wrap and check the starter: it should be bubbly and have increased in volume.
• Stir in the remaining 1 cup warm water. Add 3 cups all-purpose flour and 1 teaspoon salt. Stir with a wooden spoon or spatula until the mixture forms a shaggy dough with no large lumps.
• Cover the bowl again with plastic wrap and let the dough rest another 20 minutes.
• Generously flour your work surface. Turn the rested dough onto the floured surface and sprinkle more flour on top as needed. Using a bench scraper or floured hands, fold/turn the dough over itself about 6–8 times to develop structure, then shape it into a smooth ball.
• Preheat the oven to 375°F. Place a roasting pan on the bottom oven rack and pour in about 2 inches of hot water. Line a large baking sheet with parchment paper and set it aside.
• Divide the dough into 2 equal pieces. Flatten each piece into an oval or round about ¾ inch thick and place them on the prepared baking sheet, leaving room between them.
• Cover the shaped loaves with plastic wrap and let them rest/proof for 20 minutes.
• While the loaves rest, make the egg/flour wash: in a small bowl whisk together 1½ tablespoons all-purpose flour, ⅓ cup warm water, and 1 egg until smooth.
• Remove the plastic wrap. Brush the wash evenly over each loaf. Use your fingers to press dimples into the dough surface, then sprinkle each loaf with the 2 tablespoons sesame seeds.
• Place the baking sheet on a middle rack in the oven (with the roasting pan of water remaining on the bottom rack) and bake 30–35 minutes, until the loaves are golden brown.
• Remove the bread from the oven and cool on a rack or a clean surface before slicing.