and sugar. But what makes this bread special is the preparation method and the balance of these ingredients. Using both water and milk gives the bread a softness and richness that plain water-based bread doesn’t achieve. The sugar helps activate the yeast, while a touch of flour in the starter mixture (sometimes called a sponge) ensures that the yeast gets a strong boost before the dough is fully mixed.
The result? A bread that is airy, moist, tender, and perfect for eating fresh, toasting, or serving alongside almost any dish.
