Fladenbrot

1. This bread takes 2 days to make, 10 minutes the first day to make the sponge and 3 hours the second (hands-on time about 25 minutes). It can be served hot or at room temperature.

2. Steps to Make It
Sponge -- Day 1
In a medium bowl, mix 1/2 cup warm water with 1/4 teaspoon yeast and 1/4 teaspoon sugar and let stand about 10 minutes. There may or may not be foam. Stir in 1 cup all-purpose flour. Cover loosely with plastic wrap and let stand overnight.

3. Sponge -- Day 2
Add the yeast mixture (the sponge), 1 1/4 cups of water, 1 teaspoon yeast and the olive oil to a bowl. Stir in 3 1/4 cups bread flour and salt until wet dough forms.

4. Turn the dough out onto a lightly floured work surface and knead until smooth. It will be very sticky, use a dough scraper if you have one and expect your hands to be covered with dough. Don't incorporate too much flour, this dough should have a 75% to 80% hydration ratio, which will help create the larger crumb.

5. Place the dough in a large, floured bowl, flour the top and cover with plastic wrap. Let stand until doubled in bulk, about 2 hours.

6. Bake the Bread
Place a baking stone in the middle of the oven on a rack and heat the oven to 450 degrees F. for about 1 hour. While the oven is heating, remove the dough from its bowl onto a floured surface and divide into 2 or 4 pieces.

7. Flatten (coax) each piece into a round or oblong with minimum degassing. Place them on parchment sprinkled with cornmeal or flour, on top of an overturned cookie sheet. Cover them with plastic and let rise until puffy, about 30 minutes. You may also use a baker's peel, instead of parchment paper, if you have one. Put cornmeal on the hot stone just prior to adding the bread.

8. Spray the loaves lightly with water, sprinkle the ovals with the nigella seeds. Slide the ovals onto the hot stone in the oven (still on the parchment). Bake until crisp on the bottom, about 15 minutes. Serve warm.

9. If the bread is baked and stored, crisp in the oven for a few minutes prior to serving.