To get a rapid initial rise, use water about 130-135°F (55-60°C), and pour into bowl with yeast mixed with initial flour and salt and start mixing.
All rising should be in a warm place, like near the refrigerator.
A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven.
↑Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Whole milk of 3.25% milkfat, and all purpose flour presumed, flour defined as 7 3/4 cups. Hydration will increase slightly with lowfat milk.
↑This amount of yeast will result in a perceptible yeast flavor. To reduce this flavor, it is recommended to use no more than 0.775% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1.05% active dry yeast, although in all cases you can expect fermentation time to increase somewhat. Further reductions will result in less yeast flavor and longer bulk fermentation times.
↑This percentage results in a low hydration (water content of milk + water). Suggest adding at least 7% water (as baker's percent).