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1
Place 1 1/2 cups warm water in large bowl; sprinkle 1/4 teaspoon yeast over.
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2
Let stand 5 minutes.
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3
Add 1 1/2 cups unbleached flour and 1/2 cup whole wheat flour.
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4
Using wooden spoon, beat until well blended, about 2 minutes.
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5
Cover starter mixture with plastic wrap and let stand at room temperature overnight.
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6
Stir starter to deflate.
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7
Cover and refrigerate 1 hour.
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8
Pour milk into large bowl of heavy-duty mixer fitted with paddle attachment.
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9
Whisk remaining 2 teaspoons yeast into milk.
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10
Let stand until yeast dissolves, about 10 minutes.
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11
Scrape starter into milk mixture.
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12
Stir in oil and salt.
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13
At low speed, mix in remaining 2 3/4 cups unbleached flour.
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14
Beat until dough pulls away from sides of bowl, about 6 minutes.
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15
Scrape dough off paddle attachment.
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16
Let dough rest in bowl 10 minutes.
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17
Turn dough out onto well-floured work surface (dough will be sticky).
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18
Knead with floured hands until smooth and elastic, about 2 minutes (dough will be soft).
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19
Lightly oil large bowl.
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20
Add dough; turn to coat.
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21
Cover with plastic wrap, then towel.
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22
Let rise in warm draft-free area until doubled in volume, about 1 hour.
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23
Punch dough down.
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24
Turn dough out onto floured surface.
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25
Knead briefly until smooth.
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26
Divide dough in half.
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27
Let dough halves rest 5 minutes.
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28
Shape each half into log on work surface.
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29
Lightly flour each half; let rest 5 minutes longer.
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30
Lightly oil 2 heavy large baking sheets; sprinkle with cornmeal.
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31
Gently roll out each dough half into 14 x 6-inch rectangle, allowing dough to rest 3 minutes if dough springs back.
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32
Transfer each rectangle to prepared baking sheet.
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33
Lightly sprinkle tops with flour.
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34
Cover dough with lightly oiled plastic wrap, oiled side down.
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35
Let dough rise in warm draft-free area until doubled, about 30 minutes.
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36
Position 1 rack in bottom and 1 rack in top third of oven and preheat to 425F.
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37
Lightly sprinkle tops of dough with flour again.
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38
Press dough all over with fingertips to dimple.
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39
Cover with lightly oiled plastic wrap, oiled side down.
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40
Let dough rise until light and puffy, about 20 minutes.
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41
Bake breads until brown and crusty, about 30 minutes.
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42
Transfer breads to rack and cool slightly.
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43
(Can be prepared 8 hours ahead.
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44
Rewarm breads in 400F oven about 8 minutes, if desired.)
