Mix the water, milk powder, yeast and sugar, stirring well to ensure full incorporation. Add about half of the flour and let the mixture ferment.

After about an hour (or a half - experience is the only guide!) incorporate the rest of the flour, and the other ingredients. Knead thoroughly to develop the gluten.

Let the dough rise until it’s doubled in bulk, knock it back and form into rolls or loaves. Let prove a second time and then bake in a hot oven the same as for the quick method.