adapted from Bread Baker's Apprentice
1 cup flour
1 1/3 tsp yeast
1 cup room temperature water
3 cups flour
2 tbsp sugar
2 tsp salt
2 tbsp oil
2 egg yolks
The day before baking, place the flour, yeast and water in a bowl.
Whisk until smooth. Let sit at room temperature for an hour.
Here is how it looked.
Cover and refrigerate until ready to use. I chilled overnight. This is how my preferment looked.
The next day, place all of the ingredients except the flour in a bowl.
Whisk until smooth.
Add the flour and stir to form a shaggy dough.
Turn out onto your counter,
and knead until a firm, smooth dough forms.
Place in a greased bowl and turn to coat.
Allow to rise until doubled, about 60 minutes, depending on the warmth of your kitchen.
Shape your dough, mine made two large loaves and two small rolls.
Allow to proof until doubled. Towards the end of proofing, preheat the oven to 350. Glaze your breads.
Bake until deeply golden. Remove from the oven and cool on a wire rack.