I made this recipe as originally written. Made one loaf with Unsalted Plugra butter and 1 with Kerry gold. Both resulted with very good texture and flavor.
The third loaf of bread I made with Plugra butter and 1/4 cup regular milk and 1/4 cup heavy cream. The result is a softer finished bread with a richer flavor.
Regarding the final dough, after overnight in the refrigerator then dividing the dough in four I did not get 170-175g. I have a good scale and I always measure all ingredients by weight. I am wondering why it is so. However, the final products of all 3 loves came out wonderful.
I’ll be making it again but will use the 1/4 milk and 1/4 heavy cream for my next batch.

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