In a mixing bowl, add 1 cup all-purpose flour and 2 cups bread flour and whisk together. Set aside.

In a glass measuring glass, microwave 1 cup water until warm, roughly around 95°-105°F or 35°-40°C. Add the packet of yeast (2 ¼ teaspoons) and 1 tablespoon granulated sugar to the water and give it a stir. Let it sit for about 10 minutes until bubbly and puffy. Alternatively, add the water to the bowl of a stand mixer and stir in the yeast and sugar.

Once the yeast has proofed/activated, begin adding the flour mixture to the yeast mixture a little at a time. Do this in a large mixing bowl, or the bowl of your stand mixer with the dough hook attachment if using. Stir between each addition.

After mixing the yeast and flour, add 2 teaspoons kosher salt and mix again. Finally, add 2 tablespoons extra-virgin olive oil and mix again. From here you can knead by hand, or in the stand mixer. If using a stand mixer, bring the speed to 2 and let it knead for around 8 minutes.

Once kneaded, place the dough into a large, lightly oiled bowl and cover with a damp towel or plastic wrap. Let the dough rise until doubled in size, about 90 minutes.

Once doubled in size, punch down the dough and transfer to a parchment or Silpat lined baking sheet. Shape the dough into a roughly 10-inch circle that is somewhat flat. Fully cover the top with white sesame seeds (about 2 tablespoons) and gently press into the top of the bread. Cover again and let it rise again for 45 minutes to an hour.

If you have trouble getting the sesame seeds to adhere, a trick I use is to wet my hands slightly and brush them over the top of the bread. Then add the sesame seeds and they should stick better now.

While rising again, preheat the oven to 400°F / 200°C. Be sure not to leave the pan with the dough on top of the stove which could accidentally let it start cooking.

After the second rise, the dough should be roughly 11-12-inches in diameter with a slightly domed center. Place in the center of the oven and bake for 20-25 minutes. Remove from the oven when it lightly browned and a toothpick comes out clean.

Let the bread rest in the pan for roughly 5 minutes, until cool enough to handle. Transfer to a cooling rack and let it cool completely before using or storing.

Follow the directions above in the same manner with the second set of ingredient amounts.

After the first rise, split the dough in half and instead of one large 10-inch loaf, form two 6-7-inch loaves.

After shaping, follow the recipe as above again. While the baking time should be roughly the same, check after the first 17-18 minutes. Check if they are browning more quickly or are finished baking a few minutes early.