The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Inspired by Benito

garyhardy's picture

Inspired by Benito

  1. Well after reading Benito’s blog with his glorious milk loaf it got me thinking. While I love traditional sourdough bread it’s still nice to have a slice of soft white bread every now and again. 

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

11g salt 

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






HeiHei29er's picture

That is the perfect slice of bread in my book.  Looks great!

Benito's picture

Beautiful loaf Gary, I’m glad you found inspiration from my bakes and created something new and wonderful.