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1
Leave the kneading up to the bread maker.
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2
Add the milk, homemade natural yeast, sugar, and bread flour into the bread container, add in the salt last, and start it on the dough making course.
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3
After it has finished kneading, take it out of the bread pan, roll it up in a lightly greased bowl, wrap in plastic wrap or cover with a lid, and let rise for the first time.
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4
It has swelled up to 3-4 times the size.
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5
It should take about 5-6 hours at 30C room temperature.
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6
Gather the dough to the side with a dredge etc so you don't damage it, take it out with a knife, and divide into 8 portions with a scraper (as big as you like).
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7
After dividing it, roll up the dough so that the surface is plump, cover with a well-wrung out cloth, and let rest for about 10-15 minutes.
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8
Roll it back up, line it up on a parchment paper lined cookie sheet , cover with a wet cloth, and let rise for the second time.
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9
It has swelled up to about twice the size.
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10
It'll take about 2 hours at maybe 30C room temperature.
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11
Start preheating the oven to 180C for 20 minutes.
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12
Cut a cross into the tops while waiting.
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13
Do so as if cutting through one layer.
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14
The surface is a bit wet, so it will be easier to do if you let it dry out a little first.
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15
Bake in the preheated oven until it turns a nice golden brown, and it's done.
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16
Please adjust the temperature based on the type of oven.
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17
This is a non cut version made with 14ml milk.
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18
It will turn out taller when you don't cut it.
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19
Using more milk also makes it milder and springier .
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20
It is sticky and hard to shape, so dust your hands with flour..
