Authentic Italian Bread

Directions

1. 1
   This takes 2 days but is worth the wait.
2. 2
   Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes.
3. 3
   Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth.
4. 4
   Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight.
5. 5
   Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 tablespoon salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up.
6. 6
   Add the flour and salt and mix for 2 to 3 minutes at low speed.
7. 7
   The dough will be smooth but won't pull away from the side of the bowl.
8. 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. 9
   Finish kneading by hand on a floured work surface.
10. 10
    First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.
11. 11
    The dough is ready when it is very bubbled and blistered.
12. 12
    Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves.
13. 13
    Place on an oiled cookie sheet sprinkled with cornmeal.
14. 14
    Cover and let rise until doubled, about 1 hour.
15. 15
    Baking Preheat oven to 400F (200C).
16. 16
    Bake about 1 hour and cool on racks.
17. 17
    To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.