makes: 1 loaf

This makes a very soft and fairly rich sourdough milk loaf. I've included 50g sugar in the recipe which reflects my sweet tooth more than anything (adjust according to taste).  The large amount of preferment gives a very quick rise although as you can see from the pictures I underproofed mine a little (late night baking).

First Build

125g AP Flour
125g Water
12g Active Starter 

Final Dough

375g AP Flour (use a stronger flour if you want a slightly more open crumb)
250g First Build
210g Milk (+1 tbsp for brushing)
50g Melted Butter
50g Sugar (adjust according to taste. I like mine on the sweet side)
5g Salt (add more if using unsalted butter)

Prepare the first build the day before baking and allow to mature for 12-18 hours until it reaches peak activity. 

Mix all of the first build, sugar, salt, milk and melted butter in a bowl.

Add the flour and stir until the mixture is fairly evenly mixed.

Leave the dough to autolyse for 20 minutes

Knead the dough using your preferred method to obtain medium gluten development (about 5 minutes by french fold). The dough will be quite slack - this is normal. 

Bulk ferment for 2 hours (with 2 stretch and folds at 40 minute intervals)

Turn out the dough onto a floured surface and shape into a loaf.

Proof the loaf in it's tin until the dough has nearly doubled in height (about 1 1/2 hours)

Brush the top of the loaf with milk and score as desired.

Bake at 400F for 10 minutes followed by a further 25-30 minutes at 350F until done (internal temperature 200F). If the crust starts getting brown too quickly, cover it with foil and continue baking.

Allow the loaf to cool for at least one hour before slicing (ok so I didn't actually follow my own instructions here!) 

As an extra indulgence you could brush the top with butter while it cools.

Enjoy!

FP