First day of lockdown stayed home and made some bread, i called these Semi sour dough milk sticks.This was a 3 hour bulk fermentation using fresh full cream milk as the liquid, 1% dried yeast and 20% of sour dough starter this was a case of using up the starter as a flavour boost, being fermented flour rather than for its rising capacity. i also used 100g ofSemolina flour and 545g of Millers Bakers Flour. We have had one for tea tonight with a very nice Pate, and it was excellent! 
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They look lovely! I'm a fan of seed toppings, and the scores opened up nicely, very evenly. Such smooth shaping! Nicely done.
Me too Ilya seeds just taste great but show up so well when there is scoring too The dough was particularly smooth and was easy to shape.
Another wonderful bake Derrick. I bet the crumb was super tender since you used cream.
Benny
You got that right Benny very fine small holes and nice and soft too, perfect for spreading something on.
These look great Derek. I love using cream in my porridge breads as I enjoy the richness it adds to the bread. All you need is some good butter and cheese and your good to go 😎
Hi Ian,
Funny you should say that as my wife just purchased a kg slab of excellent New Zealand butter and she also picked up some Lurpak Danish butter too and always some good cheese in the fridge too!
kind regards Derek