Authentic Italian Bread

Directions

1. 1

   1 ts Active dry yeast or 1/3 -small cake (6 grams) fresh -yeast 1 Scant tsp

2. 2

   malt syrup 1/3 c Warm water 2/3 c Milk at room temperature 1 c (135 grams) unbleached -all-purpose flour This takes 2 days but is worth the

3. 3

   Makes 2 round loaves Starter Stir the yeast and malt into the water

4. 4

   let stand until foamy, about 10 minutes

5. 5

   Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth

6. 6

   Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight

7. 7

   Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 T

8. 8

   salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up