In the bowl of an electric mixer with a dough hook attached, mix the flour, water, milk, sugar, yeast, egg yolk and butter on low speed for 3 minutes. Continue to knead at low speed for another 12 minutes while slowly adding the salt.

While the machine is running, sprinkle a big bowl with flour and set aside. When the kneading time is up, transfer the dough to the floured bowl and cover with a plastic wrap. Let rest for 2 hours. The dough should rise really well and double in size.

Place the risen dough in a floured surface (or a floured parchment paper for easier transfer later) and punch with the palm of your hand to remove air pockets. Form the dough into a ball tucking the ends underneath. Don’t worry all the loose ends will come together during resting and baking.

Let it rise for another hour. Preheat the oven to 450 F for 20 minutes and place either a baking/pizza stone or a cast-iron skillet on the middle rack and an empty metal tray (like a broiler tray) on the lowest rack. The baking stone and empty metal tray should be in the oven while it is heating up.

Dust the top of the dough liberally with flour and make a few slashes about 1/2-inch-deep using a sharp knife. You can make your own pattern.

When the 20 minutes is over, carefully slide the dough to the preheated skillet or baking stone. Pour 1 cup of hot water (I just got some from the tap) into the broiler tray and quickly close the oven door to trap the steam.

Bake for about 30 minutes or until the crust is brown and firm to the touch. Let the bread cool completely on a wire rack before slicing. Enjoy with a spread of butter or use this for making the perfect sandwiches.