Hybrid Sourdough and Instant Yeast Milk Bread with Ghee

This hybrid bread recipe combines the depth of flavor from a sourdough stiff starter with the quick rise of instant yeast. It uses a blend of fermented and fresh milk for a tender crumb, incorporates ghee for richness, and includes only one final fermentation cycle for efficiency. Suitable for either sweet or savory variations, baked in two 9x5 inch loaf pans yielding two 650 g loaves.

Steps

1. Prepare the stiff sourdough starter by mixing equal weights of flour and water plus the starter culture and add 1.5 g instant yeast to accelerate fermentation. Let ferment at 24°C for 4-5 hours until bubbly and active.
2. In a large bowl, combine the bread flour, salt, sugar (if using), and the prepared stiff starter.
3. Mix the fermented milk and fresh milk; gradually add to the dry ingredients while mixing until a shaggy dough forms.
4. Add melted ghee and knead the dough for about 8-10 minutes by hand or 6-7 minutes in a stand mixer until smooth and elastic.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it ferment at 24°C for 1.5 to 2 hours, until it has nearly doubled in size (single, final proof).
6. Gently deflate the dough and divide into two equal portions (~560 g each raw weight).
7. Shape each portion into a loaf and place into two greased 9x5 inch loaf pans.
8. Cover and proof for about 45-60 minutes at 24°C until the dough reaches the top of the pans.
9. Preheat oven to 220°C (425°F). Slash tops if desired.
10. Bake for 25-30 minutes until golden brown and internal temperature reaches 93°C (200°F).
11. Remove from pans and cool completely on a wire rack before slicing.