| Starter:
1 tsp. Active dry yeast 1 Scant tsp. malt syrup 1/3 cup Warm water 2/3 cup Milk at room temperature 1 cup unbleached all-purpose flour |
Dough:
2 cups water, at room temperature 6 1/4 cups unbleached all-purpose flour 1 T. salt Cornmeal |
Starter:
Stir the yeast and malt into the water; let stand until
foamy, about 10 minutes. Stir in the milk and beat in the flour with a
rubber spatula or wooden spoon about 100 strokes until smooth. Cover with
plastic wrap and let stand until bubbly, at least 4 hours but preferably
overnight.
Dough:
Mix the starter and the water in a mixer until the starter
is well broken up. Add the flour and salt and mix for 2 to 3 minutes at
low speed. The dough will be smooth but won't pull away from the side of
the bowl. Change to the dough hook and knead at medium speed, scraping
down the side of the bowl as necessary, until the dough is elastic but
slightly sticky, 3 to 4 minutes. Finish kneading by hand on a floured work
surface.
First rise:
Place in a well oiled bowl, cover tightly with plastic
wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready
when it is very bubbled and blistered.
Shaping and second rise Cut the dough in half on a floured
surface and shape into 2 round loaves. Place on an oiled cookie sheet sprinkled
with cornmeal. Cover and let rise till doubled, about 1 hour.
Baking Preheat oven to 400 degrees F. Bake about 1 hour
and cool on racks. To get a really good crust spray the loaves with water
3 times in the first 15 minutes of baking.
