Cold Fermented Italian Bread

I have been having a lot of fun with this recipe. I think I'll keep it; It's that good.

3¼ c		warm Water (110° F)
1 t		Sugar
2 T		Active Dry Yeast
1¼ T		Malt syrup
2 T		Basil, dried (Optional)
2 med		Garlic cloves, crushed (Optional)
½ T		Sea salt
7 c		Bread flour

See the Notes below.

1	Pre-heat oven to 350°F
2	Add the sugar, malt syrup and yeast to the warm water and let proof.
3	Stir in 4 cups of flour, basil and garlic and beat until smooth. Cover and let rest for 15 minutes.
4	Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size.
5	Once doubled, punch down and divide into half. Place back in separate bowls, cover, and let rise.
6	Once doubled again, punch down and form into two pudgy long loaves. Grease heavy cookie sheets and sprinkle with corn meal. Place the loaves on the sheets, cover with a towel, and let rise.
7	Once risen, mist with water and place in a preheated 350° F oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom, 30-40 minutes. Optimum loaf temperature is 190°F.

Some notes: Try this: Using a standard mix - no herbs added to the dough - I am making 1 batch, 2 loaves, through the initial mixing stage. I am then dividing the dough in half, placing in a plastic covered plastic bowl and refrigerating the dough until needed, minimum of 16 hours. Use 1 batch at a time.

Here is a link to a printable copy of the recipe: http://www.rockinrs.com/Living%20Cookbook/ItalianBread.htm

BoiseBob's Blog
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That doesn't sound cold fermented at all o_o, Also, the preheating of the oven could probably be moved down a step or two (Or four, Otherwise looks pretty good, Thanks :)