Ingredients 160 ml (2/3 cup) water, warmed to 100-110ºF (38-43ºC) 42 g granulated sugar (1 1/2 ounces; 3 tablespoons plus 1 teaspoon), divided 1 1/2 teaspoons active dry yeast from one 1/4-ounce envelope 240 ml (1 cup) buttermilk, at room temperature 1 large egg, beaten, at room temperature 570 g bread flour (18 ounces; 4 cups), plus more for dusting 9 g  (1 tablespoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight 3/4 teaspoon baking
