SOURDOUGH MILK LOAF

Soft & fluffy bread

not like those airy type

I have adapted the recipe from Jeannietay's 

Sourdough Milk Loaf

(A) 250g Japanese Bread flour

      200g refreshed leaven

      20g castor sugar

      1/2 tsp salt

      10g milk powder

      100g fresh milk

(B) 30g corn oil

1. remove sourdough from fridge & feed with 1:1 ratio of water & bread flour.
    Leave at room temperature until double.
    Drop some sourdough into a glass of water, if it floats it is ready for use.

2. all ingredients except oil, into the bread machine,
    Knead for 5 min before adding oil & continue kneading for another 10min

3. shape it into a ball & leave to proof until double in size.
    Because no commercial yeast is used, it requires long proofing time of 2 hours.
    Can leave the dough in fridge at this stage &
    remove it the next evening to thaw & proof in room temperature.

4. once it is doubled, divide into 3 parts & gently roll each part like you would a swiss roll
    & place into a greased loaf pan 8X4X4"

5. cover,  allow to proof until 95% full before baking in preheated oven 170'C for 40-45 min.
    Tent top once it has turned golden brown to avoid burning.

6. unmould immediately & allow to cool completely on a wire rack before slicing.