For an interesting shape, place dough ball in a well-floured woven basket or wooden bowl. Let rise, then invert onto prepared baking sheet and bake as directed.
Dissolve the yeast in the 1/3 cup warm water. Stir in the 3/4 cup bread flour, milk, and sugar. Beat with a wire whisk or rotary beater just until smooth. Cover with plastic wrap. Let stand at room temperature (75 degree F. to 85 degree F.) for 24 hours or until mixture has a slightly fermented aroma, stirring 2 or 3 times. (Or, refrigerate for up to 4 days.)
Add the starter mixture and the next 6 ingredients to the bread machine according to the manufacturers directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
On a lightly floured surface, shape dough into a ball. Place on a lightly greased or parchment-lined baking sheet sprinkled with the cornmeal; flatten slightly to an 8-inch round loaf. Lightly rub top with the 1-1/2 teaspoons bread flour. With a very sharp knife, make several cuts about 1/4 inch deep on top of loaf. Cover; let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 400 degree F. oven about 25 minutes or until loaf sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack. Makes 16 servings.
The bread machine pan must have a capacity of 10 cups or more.