This recipe will require you to preheat oven at 450F before the baking time. Be sure to spray some water on the walls of the oven and on the dough. This is done before putting it in the oven for the first time. This will help in the crust formation. This is a favorite in his chain of restaurants.

1/4 c flour (rye) 1/4 ts yeast (active, dry) 1/4 c flour (whole wheat) 1 c flour (bread, white) 1/4 c flour (semolina) 1 ts garlic (minced) 2 c water (left at room temp, can also be bottled water) 1 ts sugar (turbinado)

Use a large bowl. Mix everything firmly with a wooden spoon. You can also use a large fork for mixing.

Mix the ingredients thoroughly for about 2 mins. Use a plastic wrap to cover the bowl. Let it ferment for about 5-24hrs. Fermenting is done in room temperature.

The mixture can last retardation for about three days. You can also keep it frozen for three months. Make sure it is set aside at room temp before use.

Dough:

1 cp flour (white, bread) 2 1/4 ts yeast (active, dry) 2 ts salt

Use a large mixer bowl. Place the yeast. Mix at low speed for about 30 secs. Add the polish above.

Continue to mix the ingredients. Pour salt into the bread flour. Mix them thoroughly.

You can then add the bread flour (white). Make sure you pour in about ½ cup a time. Mix it for about a minute before adding another 1/2 cup.

Do not add flour anymore when you notice the dough pulling away against the walls of the mixer bowl. Knead for about 7-10 mins at low speed.

Use another bowl and oil it. Place dough inside. It will ferment and double its size.

Remove dough from the bowl. Gently punch dough. Use a roller (for rolls and baguettes) or a loaf pan to shape dough.

The fermentation is done when the dough doubles its size (in rolls and baguettes). It will also be about 1 1/2 in above the top of the loaf pan. It may also take about 30 mins (if using flat bread).
Immediately slash tops after shaping rolls and baguettes. Gently brush using an egg-white wash. This is done by mixing ¼ ts salt, 1 egg white and 1 ts water.

Pour rosemary or poppy seeds on top. Do this when the wash is still wet. Set aside the proof in a warm place. It can either be covered or uncovered.

Place the rolls, baguettes, and flat bread inside the oven. It should be preheated at 450F before baking. Bake it for about 10-20mins. The duration would depend on its thickness or size.

Bake loaf bread for only about 7-10mins in a loaf pan. You can then adjust the oven to 375F. Bake it again for another 10-30mins.
You can bake a little longer if the sound you hear from the bottom of the loaf is hollow.
Set aside and place on a wire rack to cool. This will take about 5-10mins for flat-bread, baguettes, and rolls. It will take about 20-30mins for loaf bread.

Oil dipping (flat-breads and baguettes):

1/2 ts garlic (minced) 1/2 c oil (olive) 1/4 ts salt 1/8 ts paprika 1/8 ts pepper (black) 1/8 ts basil (sweet) 1/8 ts oregano (crushed, dry) 1/8 ts pepper (ground, chipotle) 1/8 ts sugar 1/2 ts cheese (Romano) 1/2 ts cheese (graded Parmesan) Pepper (crushed, red-optional) Poppy seeds (optional)

Use a large bowl. Put in all the ingredients and mix. Taste it also. You can add melted butter or olive oil if you ant to lessen the spicy taste.
Make sure it is warm if you’ll be adding butter. Shake completely or mix thoroughly before putting it into separate dipping platters. You can discard this after a week.