Inspired by Benito
So in my normal keep it simple mantra I decided milk loaf for tea.
building my starter I started with
Morning 10g starter 10g plain flour 10g water
Evening add to starter 75g plain flour and 75g water
Bring to boil 300g milk let it cool in fridge.
use 150g starter into stand mixer
add 300g of the cooled milk
add 550g strong white bread flour.
30g olive oil
kneading till smooth.
Bulk prove in oiled glass bowl
important don’t let it grow more than 30%
shape and put in proving basket for overnight proving in fridge.
Heat up cast iron casserole dish with lid 45 mins 235deg c
Tip dough out onto baking sheet, slash top.
place in casserole dish, drop a cup full of ice at the back of the baking sheet so it doesn’t come into contact with dough. lid on
Cook with lid on same temp for 20 mins
Remove lid drop temp to 220 deg c
cook for a further 20 mins remove from oven
if not dark enough crust return loaf on its own on the rack for another 5 mins at 200 deg c
The results were tremendous, the crumb was so soft exactly how I wanted it.
thanks for pointing me in the right direction Benito