Greatest Bread of All Time

In a large mixing bowl, combine the bread flour, all‑purpose flour, lukewarm water, sugar, olive oil, yeast, and salt; stir until a shaggy dough forms.

Knead the dough for at least 10 minutes, until smooth and slightly sticky.

Lightly oil the bowl, cover the dough, and let it rise in a warm place until doubled in size, about 45 minutes to 1½ hours.

Preheat the oven to 450°F (450°F) with a baking stone or steel inside; allow the stone to heat for 45 minutes.

Punch down the risen dough, divide it into 3–4 equal pieces, shape each piece into a ball, cover, and let rest (bench rest) for 15–20 minutes.

While the dough rests, whisk together the glaze flour and water in a small saucepan; cook over medium heat, stirring constantly, until the mixture thickens to a smooth paste. If it becomes too firm, whisk in a splash of water to loosen.

On a lightly floured surface, press each dough ball into a rough oval and roll out with a rolling pin to about ½ inch thickness.

Brush the glaze generously over each oval, then use a bench scraper to press deep ridges lengthwise into the surface.

Sprinkle sesame seeds and nigella seeds evenly over the glazed dough.

Transfer the loaves onto the preheated stone, bake for 12–15 minutes, rotating halfway through, until the crust is golden and crisp.

Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.