Makes 1/2 loaf for pottery
Scald:
40 g milk, boiling
or
40 g water, boiling
Add in and mix until melted:
14 g or 1 tbs butter or oil
16 g or 2 tbs sugar or 1 tbs honey
5 g or 1/2 tsp salt
65 g bread flour
When lukewarm, add in and mix until shaggy:
1 egg yolk
50 g or 1/4 c starter
120 g bread flour
1. In mixing bowl, melt butter in the boiling milk or water, add in the honey or sugar, and salt. Add in the first amount of flour and stir until a smooth mixture.
2. When it is lukewarm, add the starter and the remaining flour and mix the dough until it's shaggy, it will be tacky.
3. Let sit 15 to 30 minutes, then manipulate the dough however you feel comfortable with.
4. Cover and let rise until almost double.
5. Deflate the dough however you like and let rise again.
6. Shape your loaf or rolls and let rest 10 minutes, then re-shape if possible and place into your pan.
7. Cover and let rise on the counter or place in the refrigerator overnight.
8. When it's doubled, bake.
Bake at 375:
27 - 30 minutes for bread
22 - 25 minutes for cinnamon rolls
12 - 15 minutes for rolls
When your bread is done, take it out of the oven, and brush butter on the top.