501g bread flour
321g water
16g salt
13g oil
10g yeast
Combine and knead for 10 minutes then let bulk ferment for 2 hours. Then divide into two 425g balls and pop in the fridge for at least 24 hours. When you are going to bake, take the dough ball out of the fridge and let it rest at room temp for about 90 minutes. Then shape into a roll and roll in sesame seeds if you want. Bake on a pizza stone preheated to 550°F and spray with water every three minutes for 15 – 20 minutes.
by SixPathsOfWin