Step 1

Mix all ingredients for sweet stiff starter. Cover loosely with a plastic wrap or a lid. It takes about 10-12 hours to triple

Step 2

Add all ingredients for the dough except for the butter. Tear the sweet stiff starter into pieces and add into the dough for sourdough version. Use the dough hook to stir the mixture a bit so the flour won't fly around when you start the mixer. Knead on the lowest speed for 2-3 minutes and then increase to speed 2 and knead for 3 minutes and then speed 4 for another 3 minutes or until it forms a dough that clears the side of the bowl, but not smooth yet

Step 3

Add the softened butter and knead on speed 2 for about 2-3 minutes and then increase speed to 4 and knead for 5 minutes or until the dough is soft, smooth, elastic, and slightly sticky to the touch. If you stretch a small portion of the dough thinly and gently, it shouldn't break. This is a windowpane stage

Step 4

It is important that the dough is soft, meaning, enough hydration. This will ensure you get a soft fluffy bread texture for more than 24 hours. If the dough feels firm, don't be afraid to add a bit more milk, one teaspoon at a time and knead until you get a soft smooth dough.

Step 5

Lightly oil the bowl, cover with a kitchen towel or loosely with plastic wrap, and let rise in a warm place for about 45 minutes to 1 hour, or until double in volume. if it's colder, it may take longer to proof the dough

Step 6

For sourdough version, proof for 2 hours at 82 F (28 C). The dough will not double and that's okay

Step 7

Line the baking sheet with parchment paper

Step 8

Knock out all the gas by giving it some kneading. Divide the dough into 6 equal portions. Cover and let them rest for 5 minutes to relax the gluten

Step 9

Take one piece of dough and keep the rest covered. Flatten the dough slightly with your palm and then stretch the edge towards the center and round it up into a taut dough ball. Put on a prepared baking sheet, about 2 inches apart. Repeat with the rest

Step 10

To bake as a bread loaf, please see notes

Step 11

Let them proof at a warm place until they are really puffy. This may take about 45 minutes to 1 hour. If it is colder where you are, it may take longer

Step 12

For sourdough version, this may take 3-4 hours, depending on the temperature and the strength of your starter

Step 13

30 minutes before the end of the final proofing, prepare the rice paste. Combine all ingredients for the rice paste. The consistency should be thick but spreadable. You don't want it to be too thin that it runs all over the place when you apply it on the dough later. If it's too thick you can add a bit more water, one teaspoon at a time. If it's too runny, you can add a bit more rice flour, one teaspoon at a time too. Cover and let it proof for about 20-30 minutes until you are done with the dough proofing

Step 14

10 minutes before the end of proofing, preheat the oven to 425 F (220 C) for conventional oven. For convection oven, lower the temperature by 20 F (15 C)

Step 15

Spoon some of the rice paste on the dough and then gently use a pastry brush or the back of the spoon to spread the paste to cover the dough. Take care not to deflate the dough. It doesn't have to be neat. This paste will crack during baking, creating the beautiful tiger/giraffe pattern. Use all the paste if possible, don't be shy with it

Step 16

Put the baking sheet on the middle rack and bake for 20 minutes or until dark golden brown. Internal temperature should be at least 190 F (88 C). Rotate the pan halfway through baking for even coloring

Step 17

Let the bread cool down on the cooling rack