anyone made milk loaf with preferment?
Our "daily bread" when we lived in Cape Town was a plain ol' white or wheat loaf baked twice a day at our local "Kwikspar" (like a 7-11). I try to make various milk loaf variations and it is nothing like this bread, which had some of the softness and a little hint of the flavour of a white milk loaf but a slightly sturdier, springier crumb like a sourdough and without that fine cakey crumb you can get with a milk loaf. With no perceptible sour taste at all nor much hint of sweetness - just neutral. The crust is very soft and the loaf looks as if it were baked in a pullman. It also doesn't dry out, crumble and stale like a normal milk loaf.
My baking consists mostly of sourdoughs (i.e., natural starter) and occasionally a recipe with biga or poolish, so I don't often work with these kinds of doughs.
Usually, when it comes to 'normal' loaves, I don't often see pre-ferments in a standard soft sandwich loaf so I'm a bit perplexed and about to embark on a quest to mix up these loaves (although in light wheat form, which the trusty Kwikspar also had). My initial thought was to include starter and a bit of milk or milk powder, perhaps a little oil or butter. Then my mind started wandering to pate fermentee and my grandmother's description of using a bit of the loaf from the night before when baking daily for her family of 9 kids.
Anyone out there have experience with this? Or any thoughts on how to meld the characteristics of these two different loaves?
Perhaps Paul (PMcCool) is out there in cyberspace.za, testing the local fare and can comment on what he thinks makes those breads the way they are. My son would clean his room daily if I could reproduce chicken pies, nevermind 'Kwikspar bread'.