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