Country Loaf

Directions

1. 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.
2. 2
   In a pitcher, stir together the Sourdough Starter, water, beer, olive oil and milk.
3. 3
   With the mixer set at low speed, gradually pour in the liquid, then increase the speed to medium and knead for 7 minutes.
4. 4
   Stop the machine occasionally to scrape down the inside of the bowl with a spatula.
5. 5
   The dough will be sticky.
6. 6
   Spread 1/2 cup of the bread flour on a work surface.
7. 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.
8. 8
   Transfer the dough to a lightly oiled large bowl; turn the dough to coat it with oil.
9. 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.
10. 10
    Turn the dough out onto a freshly flour surface, knead it briefly and shape it into an oval.
11. 11
    Sift 2 tablespoons of the bread flour over a large baking sheet, then sprinkle it with the cornmeal.
12. 12
    Transfer the dough to the sheet and gently stretch it into a long flat loaf about 2 inches high.
13. 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.
14. 14
    Meanwhile, preheat the oven to 450 and position a rack in the lower third of the oven.
15. 15
    With a knuckle, indent the dough in 6 spots.
16. 16
    Bake the bread for 30 to 35 minutes, or until golden brown.