atp

Looks like all the experimentation has paid off.

• 800g strong white flour
• 8g yeast
• 15g salt
• squidge of vegetable oil (1-2 tablespoons)
• 300g milk
• 220g water

Mix flour, yeast, salt. Add oil and water which should be just below body temperature. Mix and add extra water until sticky. Turn out and knead for 15 mins. Tuck under so that the gluten is stretched in the right direction. Pop in a bowl, smear oil on the surface of the dough to retard evaporation.  Put in a plastic bag and leave to rise on top of a Lexmark X543 in standby mode for 1.25 hours. Knock back, and shape into an oblong + pop into greased tin. Press into corners, and leave to prove for 1 hour or so, on top of Lexmark. Slash the top, add flour, oil, nuts, whatever. Leave to recover for 10-15 mins and pop into oven at 250 degrees for 10 mins, with plenty of steam. After 10 mins, turn round and drop to 170 degrees for 50 mins.

Result

and some buns..

Yum.