Please note that this recipe is not done being edited. I am making modifications after baking to achieve better results. This note will be edited or removed once desired results are achieved and no further changes are needed.
*Before starting, do not use a metal bowl or metal utensils.*
*3 cups of flour is the measurement prior to sifting.*
2 packages Yeast
1½ c. Water, lukewarm
1½ tsp fine Sea Salt
¼ c. Honey
½ c. Choboni Whole Greek Yogurt
3 c. Unbleached All-purpose Flour, sifted
Extra Virgin Olive Oil, use as needed ~ 4 oz.
Step 1 – Make the Dough: Place yeast in a large plastic or ceramic bowl. Add water and salt. Stir gently. Add honey and yogurt. Stir gently. Add sifted flour. Stir gently until sticky ball forms.
Step 2 – First Knead: Drizzle olive oil over dough and coat with hands. Separate dough from bowl and lightly knead a few times. Drizzle with more oil.
Step 3 – Rest: Let dough rest at room temperature about 2 - 2½ hours with a cover, but not airtight. Dough should rise and double in size.
Step 4 – Second Knead: Knead lightly using the "pull & fold technique" with additional oil as needed. Add another drizzle to coat surface and transfer to refrigerator for about 10-12 hours or overnight.
Step 5 – Second Rise: Remove from refrigerator and place in well-oiled baking pan. Cover and let rise about 1½ hours inside at room temperature.
Step 6 – Third Rise: Transfer outside to the sunshine for 1½ - 2 hours or until dough has tripled in size from removing the refrigerator.
Bake at 425ºF for 30 minutes.
