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1
In a large bowl mix together the water, milk, olive oil, and starter.
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2
Mix the yeast and salt into the flour.
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3
Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter.
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4
Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny.
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5
The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.
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6
Place the dough in an oiled bowl and cover with plastic wrap or a damp towel.
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7
Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.
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8
Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces.
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9
Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets.
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10
With a serrated knife or lame, make three slashes in the tops of the loaves, each 1/2-inch deep.
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11
Cover with a damp towel.
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12
Let the loaves rise until they look puffy.
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13
This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425u00b0F.
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14
Brush or spray the loaves with water; a plant mister is good for this job.
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15
Bake for 10 minutes, spraying the loaves with water two more times.
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16
Lower the oven to 375u00b0F and bake for an additional 25 minutes, or until golden brown.
