Authentic Italian Bread

1. 1

   This takes 2 days but is worth the wait.

2. 2

   Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes.

3. 3

   Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth.

4. 4

   Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight.

5. 5

   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.

6. 6

   Add the flour and salt and mix for 2 to 3 minutes at low speed.

7. 7

   The dough will be smooth but won't pull away from the side of the bowl.

8. 8

   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.

9. 9

   Finish kneading by hand on a floured work surface.

10. 10

    First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.

11. 11

    The dough is ready when it is very bubbled and blistered.

12. 12

    Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves.

13. 13

    Place on an oiled cookie sheet sprinkled with cornmeal.

14. 14

    Cover and let rise until doubled, about 1 hour.

15. 15

    Baking Preheat oven to 400F (200C).

16. 16

    Bake about 1 hour and cool on racks.

17. 17

    To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.

* Per serving · 4 servings · Values may vary.