• 3/4 cup warm water
• 1 teaspoon active dry yeast (save the rest of the package for use in the dough)
• 1 cup bread flour
• Pinch granulated sugar

• About 1 1/4 teaspoons active dry yeast (remainder of the package used for the starter)
• 1 cup warm water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon honey
• 2 1/2 cups bread flour

For starter:
Prepare the starter 6 to 12 hours ahead. Pour warm water into a large, non-metallic bowl, sprinkle yeast on top and stir to dissolve. Add flour and sugar and beat until smooth. Cover with plastic wrap and let stand in a warm place 6 to 12 hours.

For dough:
Dissolve yeast in warm water in a small bowl and add to starter along with salt, oil and honey. Beat until smooth. Add flour (it's okay to add it all at once) and mix until thoroughly incorporated. The dough will be halfway between a batter and regular bread dough ‚àí hard to stir, but too wet to knead. Let mixture rest about 5 minutes, then beat and fold dough with a heavy wooden spoon, cover with plastic wrap and let rise in a warm, draft-free place 1 1/2 to 2 hours or until nearly tripled in bulk.

Heavily flour a baking sheet and have extra flour available to dust your hands. Very carefully turn out 1 piece of dough (it will be extremely soft and sticky) onto the floured baking sheet without deflating the air bubble. Run your fingers along the sides to plump the loaf and form the distinctive slipper shape. To make the more square "cushion" loaf, lift dough in center and allow ends to fold under. Repeat with second loaf on the same sheet. Let rise, uncovered, for 30 minutes.

About 15 minutes before end of rising time, preheat your CBO oven as instructed in the "User‚Äôs Manual" to 400°F.

Bake bread for 30 to 35 minutes or up to 40 minutes if you prefer a crisper crust. Remove from pan and let cool on wire racks.

This bread is best eaten on the day it is made, but if you must store it, use a waxed paper bag from the bakery, rather than plastic, to keep the crust crisp.