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1
In a bowl of a standing electric mixer fitted with a dough hook, combine 3 cups of the bread flour with the whole-wheat flour, yeast and salt.
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2
In a pitcher, stir together the Sourdough Starter, water, beer, olive oil and milk.
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3
With the mixer set at low speed, gradually pour in the liquid, then increase the speed to medium and knead for 7 minutes.
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4
Stop the machine occasionally to scrape down the inside of the bowl with a spatula.
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5
The dough will be sticky.
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6
Spread 1/2 cup of the bread flour on a work surface.
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7
Scrape the dough onto the surface and knead vigorously by hand for 5 minutes, using just enough additional flour to prevent the dough from sticking.
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8
Transfer the dough to a lightly oiled large bowl; turn the dough to coat it with oil.
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9
Cover the bowl with plastic wrap and leave it in a warm place until the dough has doubled in bulk, 2 1/2 to 3 hours.
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10
Turn the dough out onto a freshly flour surface, knead it briefly and shape it into an oval.
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11
Sift 2 tablespoons of the bread flour over a large baking sheet, then sprinkle it with the cornmeal.
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12
Transfer the dough to the sheet and gently stretch it into a long flat loaf about 2 inches high.
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13
Dust the rough surface of the leaf lightly with more of the bead flour, cover with a linen dish town and let rise at room temperature for 2 hours.
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14
Meanwhile, preheat the oven to 450 and position a rack in the lower third of the oven.
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15
With a knuckle, indent the dough in 6 spots.
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16
Bake the bread for 30 to 35 minutes, or until golden brown.
