I haven't posted for a while because I was getting frustrated. I worked and worked until I have what I think is a viable recipe. If you are going to make this bread on a regular basis get a bread proofer.
Scald 4C of whole milk if you have a farm near and can get it use unpasteurized milk.
Put the milk in a large bowl add 1 heaping spoonful of flour and corn flour and a pinch of baking soda. Whisk well. Cover well with plastic wrap and place in the bread proofer for 12 to 24 hours. Make sure you understand your proofer and its temperature settings as the milks has to stay between 100 and 110 degrees during the 12 to 24 hour. Mine is 10 degrees hotter than the gauge reads.
My next step is a cheat to save time and to get a better bread consistency. So if you are a purest ignore this section and go to the next. At this point in my mixing bowl I take warm water no hotter than 110 degrees and I add sugar and yeast. Once it activates I go to the next section.
Take your starter it should be frothy and stinky when you pull back the plastic wrap. Give it a good whisk and add a pinch of banking soda. poor it into your mixing bowl either by itself or with the yeast starter mentioned in the previous section. Add 8 cups of bread flour a heaping small spoon of vital gluten of just gluten (same thing) and 2t of salt no heap mix until it is all incorporated together continue for about 5 minutes. Continue to add a 1/3C of flour at a time until at the slowest speed the dough clings to the bottom of the bowl but at medium speed it pulls away. lightly oil a large bowl and put the dough in the bowl. cover well with plastic wrap and place back in the proofer. if you use my cheat it will proof to about double in size in about an hour to an hour and a half. if not I have seen it take 5 hours to proof. once proofed knock it down portion it into lightly greased loaf pan I get 3 loaves plus a little left over make a great hamburger bun or the like. let it proof again until it doubles in size once again the time will be shorter if you use the cheat. Bake at 350 degrees until golden brown usually 25 minutes give or take.
When I take them out I butter the top let it cool and take them out of the loaf pans. Once cooled to room temp slice and toast butter and and love life.....
