Title: Authentic italian bread
 Categories: Italian, Breads
      Yield: 2 Servings
 
      1 ts Active dry yeast or 1/3
           -small cake (6 grams) fresh
           -yeast
      1    Scant tsp. 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 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.