Source: Martha Bakes, Episode 413
- 1 1/2 cups (200 grams) unbleached bread flour, plus more for work surface
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 tablespoon vegetable oil, such as safflower, plus more for bowl
- Warm water
Stir the flour and salt together in a bowl of an electric mixer.
Beat the egg and oil together with a fork in a 1-cup liquid measuring cup. Add enough warm water to make 2/3 cup.
Use a rubber spatula to mix the liquid into the flour; make sure no flour remains on the side of the bowl and clean off the spatula.
Attach the dough hook to an electric mixer and mix the dough on low speed until it begins to hold together, about 5 minutes. Increase the speed a couple of notches to just below medium and mix until the dough is smooth and elastic, another 5 minutes.
Scrape the dough onto a lightly floured work surface and knead for 1 minute. Coat a small bowl with a very thin layer of oil and invert the dough into it; turn the dough over so that the top is oiled, and directly cover the surface of the dough with plastic wrap. Let rest for at least one hour or up to overnight.