准备

• To make the dough:Put 1/2 cup of the water in a cup or glass and stir in the yeast. Heat the milk in a small saucepan to lukewarm, about 100°F. Pour the milk and remaining 1-1/2 cups water into a large bowl. Stir in the yeast mixture. Stir in about 2 cups of flour, stirring always in the same direction, until smooth. Stir in the salt and continue stirring in flour, 1/2 cup at a time, until the dough is too stiff to stir but is still soft. Turn out the dough onto a lightly floured surface. Wash, dry, and lightly oil the bowl. Knead the dough until it’s smooth, 4 to 5 minutes, incorporating only enough flour (by keeping the work surface dusted) to prevent the dough from sticking; the dough should be quite soft and not tight.
• 将面团放在碗中，用塑料盖住，然后在凉爽的地方升起8小时或过夜。如果您还没有准备好烘烤，请将面团施加，将其放入塑料袋中，然后将其冷藏长达3天。
• To shape and bake:About 1-1/4 hours before you want to serve the breads, set an oven rack to an upper-middle rung. Put a large baking stone or unglazed quarry tiles on the rack, leaving a 1-inch gap around the border. Heat the oven to 500°F.
• Pull the dough away from the sides of the bowl and transfer it to a lightly floured surface. Cut the dough in half, putting half of it back in the bowl (covered) while you work with the other half.
• 将面团一半切成五个相等的块。通过将面团在柜台上滚动或用双手将其旋转，圆形并使其光滑，将每个球塑造成一个球。将球放在柜台的侧面或背面（面粉），并用融化的黄油刷。用塑料盖住，静置20分钟。在休息的最后几分钟，以相同的方式准备剩余的面团。
• Dust a rimless baking sheet or peel lightly with cornmeal or flour. Put one risen ball of dough on the floured work surface and push it out with your fingertips to a 6- or 7-inch round; don’t turn it over. Set it aside; repeat with a second risen ball.
• 返回第一件，将其推到粗糙的9×7英寸椭圆形；您可以尝试通过将其悬挂在手背上并轻轻拉动来拉伸。重复第二块面团。
• 将两个椭圆形放在果皮上，并拉到前边缘。如果使用，撒在种子上。将大面包转移到烤箱中的烤石上。
• Bake the breads until their rippled tops have light golden spots and the bottoms are golden, 5 to 6 minutes. Remove them with a peel or long-handled spatula, transfer to a rack to cool for about 5 minutes, and brush with more melted butter, if you like. Wrap them in a cotton cloth to keep them soft and warm. Repeat the shaping and baking process with the remaining 8 balls of dough.