Ingredients
Gently heat milk and butter. Add activated starter
Add salt and sugar. Mix well
Add flour and knead
Perform stretch and fold at 30 minute intervals
Dough after bulk fermentation
Divide dough in two parts
Shape the dough into a rectangle, roll it to form a log
Let it sit for second proofing
Bake in the preheated oven until it is completely done.
Cool completely before slicing