I have done yeast milk loafs quite often. The recipe I usually follow is a very quick bread, ready in about 2h. When I saw the recipe for a Hokkaido Sourdough Milk Loaf on Jill Cook’s website, I definitely had to try it! I was pleasantly surprised by the outcome: a sweet, closed texture crumb with just a tad tangy flavour imparted by the starter. Well worth the wait.
You can find the recipe here.