Directions

1. Combine the milk, flour, and yeast and refrigerate the mixture overnight, covered with a damp cloth.
2. Remove the container with the starter from the refrigerator and keep it at room temperature for 30 minutes, then place it in the oven at 30C for an additional 30 minutes.
3. In the meantime, place 6 grams of yeast dissolved in 30 grams of milk in the mixer with a tablespoon of flour and cover. Add the starter from the oven and one-third of the flour, and turn on the mixer to low speed. Once the dough begins to wrap around the hook, which means the gluten is forming, add the salt and increase the speed slightly. Add the eggs, sugar, and another one-third of the flour in two or three additions.