Ingredients

1 cup warm water (105 to115° F)

1 1/4 teaspoons active dry yeast

1 teaspoon sugar

1 tablespoon plus 1 teaspoon dry milk powder

1 3/4 cups all-purpose flour

1/2 teaspoon kosher salt

For topping:

• 4 (approximately 1-inch-wide and 3-inch-long) fingerling potatoes
• 4 sprigs fresh thyme plus 2 teaspoons fresh thyme leaves
• 1 clove garlic, peeled and smashed with back of knife
• 2 1/2 teaspoons kosher salt
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 2 cups (4 ounces) fresh shiitake mushrooms, stemmed and thinly sliced
• 1/4 cup shallots, minced (from 2 medium shallots)
• 3/4 teaspoons freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 1/4 cup white truffle oil
• 1/2 cup crème fraîche
• 2 tablespoons fresh chives, minced

• Special equipment: stand mixer fitted with paddle attachment and dough hook, heavy baking sheet

Description

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