Authentic Italian Bread

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Serving Size : 2 servings.
Category : Italian


Amount Measure Ingredient -- Preparation Method
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1 teaspoon active dry yeast or 1/3
- small cake -- (6 grams) fresh
- yeast
1 teaspoon malt syrup
1/3 cup warm water
2/3 cup milk at room temperature
1 cup unbleached -- (135 grams)
- all-purpose flour



Ready, set, cook!



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 400F. 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.