1. In a large bowl mix together the water, milk, olive oil, and starter. 2. Mix the yeast and salt into the flour. 3. Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter. 4. Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny. 5. The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven. 6. Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. 7. Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size. 8. Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces. 9. Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets. 10. With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep. 11. Cover with a damp towel. 12. Let the loaves rise until they look puffy. 13. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F. 14. Brush or spray the loaves with water; a plant mister is good for this job. 15. Bake for 10 minutes, spraying the loaves with water two more times. 16. Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
