Mix 1 cup of all-purpose flour, 1/8 teaspoon of instant yeast, and 1/2 cup of room temperature water in a medium bowl. Stir until combined. Cover the bowl with plastic wrap and set aside for at least eight hours or overnight.

Once the sponge is ready, combine it with 2 cups of all-purpose flour, 1 1/2 teaspoons of salt, 1/2 teaspoon of instant yeast, 3/4 cup of room temperature water, and 1/4 cup of milk in a stand mixer. Mix on low speed until incorporated, then increase speed to medium-low for about 4 to 6 minutes until a uniform dough forms.

Switch to the dough hook attachment and knead on medium-low for about 10 minutes until smooth and shiny.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise until it doubles in size (about 1 hour).

Gently fold the dough over itself eight times, covering it after each fold. Let it rise for another 30 minutes.

Repeat the folding process once more and cover, allowing it to rise until doubled in size for an additional 30 minutes.

Preheat the oven to 450°F, placing a baking stone or inverted baking sheet on the lower-middle rack.

Transfer the dough to a floured surface, divide it in half, shape each piece into a rectangle, and place on parchment sheets, letting them sit for around 30 minutes.

Before baking, poke the dough lightly with floured fingertips and spray with water. Transfer to the baking stone and bake for 22 to 27 minutes, spraying lightly with water twice during the first 5 minutes.

Transfer the loaves to a cooling rack and let cool for at least 1 hour before slicing.