Place 1 cup water, sourdough starter, yeast, diastatic malt,
and flour in the bowl of a mixer; stir with a rubber spatula or wooden spoon, just to
moisten. Fit the mixer with a dough hook and mix the dough on medium speed for 6 minutes.
Turn the mixer off and allow the dough to rest for 20 minutes.
Add salt and mix on medium speed for 2 more minutes, scraping
down the sides of the bowl with a rubber spatula as necessary.
Place milk, olive oil and remaining 1/3 cup water in a small
bowl; stir together. With the mixer on low speed, very gradually add the liquids to the
dough. Dont add the liquids too rapidly or they will slosh out of the bowl. Continue
mixing on low until the ingredients are completely incorporated and then beat on high
speed for 4 minutes.
Cover the bowl with plastic wrap and allow the dough to
ferment at room temperature for 2 to 2 1/2 hours, or until it doubles in volume. Sprinkle
the work surface heavily with flour and pour the dough out to form a rough oval. Sprinkle
the top of the dough with flour, cover with plastic wrap and allow it to rest for 20
Cut a piece of parchment paper approximately 12 x 16-inches.
Sprinkle the paper heavily with the semolina flour, then with bread flour. Uncover the
dough and sprinkle the top with more bread flour.
Carefully scoop up the dough, using the dough cutter and your
free hand to hold each end, and lay the dough on the parchment paper, allowing the dough
to stretch as it falls to form an oblong shape approximately 8 x 10 inches in area and 1
1/2 inches thick. NOTE: Its more important to get the proper thickness than the
right width or length.
Using your index fingers, dimple each piece of dough at
random 2-inch intervals, being sure to press through all the way through to the parchment
paper. Lightly sprinkle the dough top with bread flour and semolina flour. Cover with
plastic wrap and allow to proof at room temperature for 2 hours. Test for readiness by
lightly pressing two fingers into the dough. The dough should feel soft and alive, not
Set the baking stone on the lowest oven rack and preheat oven
to 500 degrees F. about 20 minutes before baking the bread. Before adding the bread, open
the oven door and heavily spritz the oven with water from a spray bottle and quickly close
the door. Keeping the parchment paper under the dough, slide the bakers peel (a
large baking spatula) under the dough.
Open the oven door, slide the dough and the parchment paper
onto the baking stone and quickly close the door. Spritz with water again. Reduce
temperature to 450 degrees F. Spritz the oven with water two more times during the next 5
minutes. Refrain from opening the oven door for 15 minutes.
After 15 minutes, slide the peel between the bread and the
parchment paper and remove the paper. Return the bread to the baking stone and rotate if
necessary to ensure even baking. Continue baking another 5 minutes. With the peel, flip
the bread upside down to allow even browning. Bake another 5 to 8 minutes for a total of
30 to 33 minutes or until the bread is nicely browned and sounds hollow. A
good check is to use an instant
digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.
Makes1 large round loaf.