Muffuletta Bread

[Chef]

STARTER DOUGH
2 cups all-purpose flour
1 cup water
1/2 teaspoon yeast
DOUGH
All Starter dough
7 cups bread flour
2 cups water
3 teaspoons salt
1/2 teaspoon yeast
TOPPING
1 each egg
1/4 cup water
sesame seeds

1. Mix all three starter ingredients together and leave overnight at room temperature.

2. Add the starter and dough ingredients to a stand mixer and kneed to cohesive dough. The dough will be rough, which is what is wanted.

3. Cover with plastic wrap and let rise for 3 hours total. After the first hour, deflate and turn over. Repeat at the 2 hour mark.

4. At the end of three hours, turn out the dough, divide in two and shape into two 10 inch rough disk.

5. Transfer dough on to parchment lined baking sheet and let rise overnight in the refrigerator.

6. Remove dough from refrigerator and let sit at room temperature for 30 minutes.

7. Preheat oven to 425°F

Mix the egg with 1/4 cup of water and whisk until frothy. Brush egg mixture over the top of the bread and sprinkle with sesame seeds.

8. Bake for 20 to 25 minutes until top is golden brown. Internal temperature should be about 190°F