White bread loaf made using overnight starter dough method, recipe from My Kitchen.

Left: Flour + Milk powder + yeast

Right(wrapped in cling film): Starter dough (made one day ahead mixing a small portion of flour + water + yeast and leave it in the fridge overnight)

Put the starter dough into the flour mixture

add a cold egg as well

Blend all these mushy ingredients together using hand

Blend in soften butter

Move dough mixture to a marble top counter or other area for kneading

barely pass the window pane test, this dough is really wet, i kneaded it for about half an hour and it barely become manageable or “drier”

After half an hour, the dough is still wet and very difficult to be managed -_-

Move it to a bowl for proofing

and proof for about 45 minutes

After 45 minutes it doubled in size

divide into 3 equal portion

roll it up using method described in The Kitchen

Put into a loaf pan for 2nd proofing

after 40mins of 2nd proofing, it doubled in size again.

After 35 minutes of baking in 200 Celcius

Pretty bread

So far the best bread that i have made, but as with other bread i made, the soft texture only lasted for about 1 day, after which it gets dry and harder.