Bread making can be boring, considering every second day, I make a white sandwich loaf.
So I alter a bit here and there, using this starter, that starter.
This time, it's the Hot Water Dough Method.
Well, I don't know what others call it really.
Hot Water dough:
100g plain flour
70ml boiling water
1/8 teaspoon salt
Mix salt with flour, and pour boiling water over it, knead into a soft dough, cover in sealed container, and leave in fridge over night.
250g bread flour
160ml full cream milk
7g dry yeast
1 tablespoon white sugar
1 teaspoon salt
Scald milk, wait for it to cool down and activate the dry yeast in there. Put dry ingredients in a big kneading bowl, salt and sugar at the bottom layer, make a well. Pour in the yeast mixture, and add the hot water dough starter. Make dough and knead in 6 minute intervals - knead and rest the dough for 6 minutes and then knead again for the best result, knead till dough is elastic and let it sit in a covered container to proof till double the size.
Shape bread, cover the top of tin with foil and press with oven proof weights.
Once it filled up the tin, bake in 190C oven for 30 minutes with the foil and weights on (the dough did get a bit strong and slid , but still a soft and fluffy loaf...