After mixing a dough for sourdough country dough meant for an overnight fermentation, I fed my balance starter with another 50g water and 50g flour, only to find it rise to double its height again in 3 hours. Unable to resist the temptation to bake another loaf with such active starter, I went for a softer milk loaf recipe instead. Recipe largely adapted from this one, minus the taro, added more milk.
Natural Starter Milk Loaf
120g fed starter 165g fresh milk 240g flour 1 tablespoon milk powder 2 tablespoon raw sugar 1/4 teaspoon sea salt 20g cold butter, cubed
In a mixer bowl, add starter and milk, stir to mix well. Next, add flour, milk powder, sugar and turn on the mixer on its lowest speed to knead with a dough hook until all the ingredients come together into a ball. Leave this aside for 15 minutes.
After 15 minutes, sprinkle salt and run the mixer again to knead the dough for 1 minute.
Add cold butter cube by cube and knead until the dough reaches window pane stage. Stop mixer and leave the dough to bulk rise at room temperature for 180 minutes.
After the dough has risen to expand its volume, punch down the dough to deflate and transfer to a clean work top. Sprinkle worktop and palms with some flour if the dough is too sticky to handle. shape the dough into a roll that fits the tin, and place it inside, seam side downwards. Proof for another 90 minutes.
Bake in a preheated oven at 200C for 20 minutes. Remove bread from tin immediately after baking and cool completely on a rack before slicing or serving. I brush the top crust with butter to make it softer after cooling down.