214g bread flour
128g cold milk
2g instant yeast
** Combine all ingredients and left to proof at room temp for an hour and then leave it in the fridge for 16hr.
42g bread flour
55g cake flour (or wholemeal flour)
12g milk powder
20g purple sweet potato powder
** Combine all ingredients, together with the sponge dough.
** Usual way of kneading the bread until panel stage.
** Shape and Proof for 60mins
** Bake in preheated oven at 180d for 15mins.