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1
This takes 2 days but is worth the wait.
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Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes.
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Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth.
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Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight.
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Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 tablespoon salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up.
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Add the flour and salt and mix for 2 to 3 minutes at low speed.
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The dough will be smooth but won't pull away from the side of the bowl.
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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.
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Finish kneading by hand on a floured work surface.
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First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.
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The dough is ready when it is very bubbled and blistered.
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Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves.
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Place on an oiled cookie sheet sprinkled with cornmeal.
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Cover and let rise until doubled, about 1 hour.
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Baking Preheat oven to 400F (200C).
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Bake about 1 hour and cool on racks.
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To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.
