Instructions: 1. In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt.

2. Add the flour, a little at a time, mixing at the lowest speed until most

of the flour has been absorbed, and the dough forms a ball. Continue to mix

at the lowest speed until soft and satiny but still firm, 4 to 5 minutes.

Add
additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft.

3. Transfer the dough to a bowl, cover tightly with plastic wrap, and place

in the refrigerator. Let the dough rise in the refrigerator until doubled or
tripled in bulk, 8 to 12 hours. The dough can be kept for 2 to 3 days in the
refrigerator. Simply punch down the dough as it doubles or triples. Proceed

with the individual recipes for bread tart or fougasse.

Notes: makes 1 1/2 pounds dough

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