First, we needed to make the starter. Like a sourdough, como bread needs a ‘mother dough.’ Unlike sourdough, this starter can just be made over night and, as far as I could (or couldn’t find with Google), there’s no real need/distinction/recorded use of years old starters like sourdoughs.
The next morning the little starter should be all bubbly and happily doing its yeasty thing.
Next, he took the starter, put it in the kitchen aid and added some water to thin it out so it could mix better with more flour.
Then he took the ball and kneaded it a few times on a floured surface for about a minute. When he explained this step to me, he apologized that he forgot to get a picture of the flowered surface before kneading. Aww.
1 tsp active dry yeast
1 tsp barley malt syrup
1/3 C warm water
2/3 C room temperature milk
135 grams flour
2 C warm water
860 grams flour
1 T salt
cornmeal for the baking stone
To make the starter:
In a large bowl, mix the water, yeast, and malt syrup and let it sit for about 5 minutes.
Add the milk and flour and stir until combined.
Cover the bowl with plastic wrap and let it sit until it is very bubbly overnight
To make the dough:
In the bowl of a stand mixer, mix the starter and water with a dough whisk or the paddle attachment.
Add the flour and salt, mix first by hand until all ingredients are blended, and then switch to the dough hook and mix on medium for about 4 minutes. The dough should be slightly sticky and elastic.
Remove the dough from the mixing bowl onto a lightly floured surface and knead by hand for about a minute.
Move the dough to an oiled dough rising bucket or large bowl, and cover with plastic wrap.
Allow the dough to rise until doubled in size, about 90 minutes.
Divide the dough in half and shape into boules (round loaves) and place them in a floured linen towel and cover in plastic wrap.
Allow the dough to rise until doubled, about an hour.
Preheat the oven to 400 degrees F.
When the loaves are ready, sprinkle the baking sheet with cornmeal
Bake the loaves until golden brown and the interior reaches about 200 to 210 degrees F. The bottom, of the loaves, when tapped, should sound hollow.
Allow the loaves to cool completely on a wire rack before digging in!