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1
The yeast and malt into the water; let stand till foamy, about 10 min.
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2
Stir in the lowfat milk and beat in the flour with a rubber spatula or possibly wooden spoon about 100 strokes till smooth.
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3
Cover with plastic wrap and let stand till bubbly, at least 4 hrs but preferably overnight.
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4
Dough 2 c. water, at room temperature 6 1/4 c. (860 grams) unbleached all-purpose flour 1 Tablespoons salt Cornmeal
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5
Mix the starter and the water in a mixer till the starter is well broken up.
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6
Add in the flour and salt and mix for 2 to 3 min at low speed.
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7
The dough will be smooth but will not pull away from the side of the bowl.
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8
Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, till the dough is elastic but slightly sticky, 3 to 4 min.
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9
Finish kneading by hand on a floured work surface.
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10
First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise till doubled, about 1 1/2 hrs.
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11
The dough is ready when it is very bubbled and blistered.
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12
Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves.
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13
Place on an oiled cookie sheet sprinkled with cornmeal.
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14
Cover and let rise until doubled, about 1 hour.
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15
Baking Preheat oven to 400F.
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16
Bake about 1 hour and cold on racks.
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17
To get a really good crust spray the loaves with water 3 times in the first 15 min of baking.
