| 1 | This takes 2 days but is worth the wait. |
| 2 | Makes 2 round loaves starter stir the yeast and malt into the water; let stand until foamy, about 10 minutes. |
| 3 | Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. |
| 4 | Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight. |
| 5 | Dough 2 cups water, at room temperature 6 ?cups (860 grams) unbleached all-purpose flour 1 t. salt cornmeal mix the starter and the water in a mixer until the starter is well broken up. |
| 6 | Add the flour and salt and mix for 2 to 3 minutes at low speed. |
| 7 | The dough will be smooth but won"t pull away from the side of the bowl. |
| 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 | Finish kneading by hand on a floured work surface. |
| 10 | First rise place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 ?hours. |
| 11 | The dough is ready when it is very bubbled and blistered. |
| 12 | Shaping and second rise cut the dough in half on a floured surface and shape into 2 round loaves. |
| 13 | Place on an oiled cookie sheet sprinkled with cornmeal. |
| 14 | Cover and let rise till doubled, about 1 hour. |
| 15 | Baking preheat oven to 400 °F. |
| 16 | Bake about 1 hour and cool on racks. |
| 17 | To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking |
