hone bread – by Tania Lim

I’m using 5C recipe ….got to do starter n keep in fridge for 18 hrs before using

Starter
300g bread flour
300 ml water
1g yeast 
Mix all together n combine 
Leave outside for 1 hour after tat keep in fridge for another 17 hours

Dough 
Used 200g of starter
330g bread flour
60 sugar
20 g milk powder
4g yeast
Cold milk 120ml
1 cold egg
40g butter 
Salt -a pinch

Used a mixer to mix all above except butter till combined -abt 10 mins 
Then add in butter n mix till combined may add in some flour accordingly if dough too wet for another 10 to 15 mins

After tat u may shape your bread n proof for 1 hr n egg wash b4 bake

The rest of the cold starter may keep in store for up to 1 week