Milky bread

All my bread looks a bit like this these days. I mostly have it for breakfast, toasted, so this is the easiest format. Also I am in a rut.
  • 500g flour (400g strong white, 100g rye)
  • 200g sourdough starter
  • 10g sat
  • 250g skimmed milk
  • 12g fresh yeast (actually quite old)
Mix. Not enough liquid.
  • 50g skimmed milk
Mix again. Leave 10 min, then knead 15 min. (Pretty hard going this one.)
Leave it lying round the kitchen, covered, till bedtime.
Knock it back, leave it again till morning.
Not risen as much second go.
Shape into a parchment-lined tin, dust with flour and leave under a teatowel from 7:30 to 11:50.
Bake it at 230C with steam, 40 minutes. Turn it out. No need to put it back in and do the bottom, it seems pretty well done.
Quite dense and heavy.


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