Basic Milk Loaf (Sour Dough) (adapted from here)
250g Japanese Kobe Bread flour
200g Refreshed leaven
20g castor sugar
1/2 tsp salt
10g milk powder
100g UHT milk (liquid)
30g corn oil
Loaf pan 8 x 4 x 4″ – grease and flour
1. Remove your sour dough leaven from the fridge and feed with 1:1 ratio of water and bread flour. Leave at room temperature until doubled. Remove a teaspoon and drop into a glass of water. If it floats, then it’s ready for use.
2. In your stand mixer, add all ingredients except the oil and mix with dough hook until a soft sticky dough is formed. Please add more water if the dough is too dry or more flour if too wet. Knead for about 5 minutes before adding the oil and continue to knead to window pane.
3. Shape it into a ball and cover with a piece of plastic then leave it to proof until doubled in size. Because no commercial yeast is used, it required a long proofing time about 2 hours. (I leave the dough in the fridge at this stage as it’s already late and removed it the next evening to thaw and proof in room temperature).
4. Once it has doubled, divide into 3 equal parts and roll each piece like you would a swiss roll with the length about the same width of the pan and place into the pan.
5. Cover with a piece of plastic and allow to proof again until 95% full before baking in preheated oven at 170C for 40-45 minutes. Tent the top once it has turned golden brown to avoid burning.
6. Unmould immediately and allow to cool completely on a wire rack before slicing.