1 ts Active dry yeast or 1/3 1/3 c Warm water
-small cake (6 grams) fresh 2/3 c Milk at room temperature
-yeast 1 c (135 grams) unbleached
1 Scant tsp. malt syrup -all-purpose flour
This takes 2 days but is worth the wait. Makes 2 round loaves Starter
Stir the yeast and malt into the water; let stand until foamy, about
10 minutes. Stir in the milk and beat in the flour with a rubber
spatula or wooden spoon about 100 strokes until smooth. Cover with
plastic wrap and let stand until bubbly, at least 4 hours but
preferably overnight.
Dough 2 cups water, at room temperature 6 1/4 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. Add the flour and salt and mix for 2 to 3 minutes at low
speed. The dough will be smooth but won’t pull away from the side of
the bowl. 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. Finish kneading by hand
on a floured work surface.
First rise Place in a well-oiled bowl, cover tightly with plastic
wrap, and let rise until doubled, about 1 1/2 hours. The dough is
ready when it is very bubbled and blistered.
Shaping and second rise Cut the dough in half on a floured surface and
shape into 2 round loaves. Place on an oiled cookie sheet sprinkled
with cornmeal. Cover and let rise till doubled, about 1 hour.
Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on
racks. To get a really good crust spray the loaves with water 3 times
in the first 15 minutes of baking.
Yields
2 servings