In a small bowl, mix the ingredients for the poolish , cover and leave on the kitchen counter overnight.

Next day, mix poolish, final dough ingredients except for salt. Let it sit for 1 hour to hydrate.

To the bowl of a stand mixer, add the dough and salt. Mix for 5 minutes on medium speed.

Remove the dough, oil the bowl and place the dough back in, cover and let it rise until it doubles in size, about 1-2 hours.

Once risen, punch the dough down and cut into three pieces.

Flatten each piece to a rectangle. Fold the top down 1/3 of the way down. Fold the bottom up and seal the edge well with the heel of your hand. Roll the loaf to smooth it out.

Place a parchment paper onto a baking sheet and add the loaves. Spray with water and cover with a damp kitchen towel. Let it rise until it is puffy in appearance, about 30 mins.

In the meantime, preheat your oven with pizza stones to 425F. **If you don't own pizza stones, use an inverted baking sheet.**

Once the loaves have risen, use a lame or razor blade to cut slits onto the top of each loaf.

Spray with water and sprinkle with sesame seeds **Optional**

Place the baking sheet onto the preheated pizza stones or baking sheet. Spray the walls of the oven with water and shut the door.

Bake for 35-40 mins until golden brown. Place onto a wire rack to completely cool before cutting. This is the hardest part!