Authentic Italian Bread Recipe

• 1 tsp active dry yeast or possibly 1/3 small cake, (6 grams) fresh yeast
• 1 tsp malt syrup
• 1/3 c. hot water
• 2/3 c. lowfat milk at room temperature
• 1 c. unbleached, (135 grams) all-purpose flour This takes 2 days but is worth the wait. Makes 2 round loaves Starter Stir

1. The yeast and malt into the water; let stand till foamy, about 10 min.
2. Stir in the lowfat milk and beat in the flour with a rubber spatula or possibly wooden spoon about 100 strokes till smooth.
3. Cover with plastic wrap and let stand till bubbly, at least 4 hrs but preferably overnight.
4. Dough 2 c. water, at room temperature 6 1/4 c. (860 grams) unbleached all-purpose flour 1 Tablespoons salt Cornmeal
5. Mix the starter and the water in a mixer till the starter is well broken up.
6. Add in the flour and salt and mix for 2 to 3 min at low speed.
7. The dough will be smooth but will not 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, till the dough is elastic but slightly sticky, 3 to 4 min.
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 till doubled, about 1 1/2 hrs.
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 until doubled, about 1 hour.
15. Baking Preheat oven to 400F.
16. Bake about 1 hour and cold on racks.
17. To get a really good crust spray the loaves with water 3 times in the first 15 min of baking.

active dry yeast, malt syrup, water, milk, unbleached

Taken from cookeatshare.com/recipes/authentic-italian-bread-72124 (may not work)