Add bread flour, cane sugar, and salt to a medium bowl. Mix it up.
Add the melted butter to the water and stir it, then add the milk. Add the starter to the flour and then the liquids.
Mix the dough using your hands. Then add the dough to a medium cambro container, cover it and mark where it will have grown 25%.
Put the dough somewhere warm and let it grow 25%. Don't go by time; go by growth. In my proofer set to 30°C/86°F, it took about 3 hours.
Divide and preshape
Then grab the dough and put it on your unfloured kitchen counter.
Divide it into two equally sized pieces and shape each piece into a ball using your bench scraper.
Final shape
Spray two bread tins with non-stick spray. Lightly flour your counter and flip a dough ball onto the flour.
Degas the dough and tease it out into a rectangle.
Pull the bottom of the dough out and fold it up about a third. Then repeat from the left and the right side.
Roll the dough up tightly, so the seam ends underneath the loaf. Move the loaf to the tin and repeat with the other one.
Final rise
Then let the dough ferment until it grows about 50-75%. In an appropirately sized Pullman, you are looking for it to be about 1 inch/2.5 cm from the top.
When you see the dough is almost ready, heat your oven to 220°C/425°F.
If you bake the bread without a lid, you should glaze the bread with an egg yolk mixed with one tablespoon of milk.
Bake the loaves
Add the bread to the oven and bake for about 35 minutes. Then turn down the temperature to 190°C/375°F. If baking covered you should remove the lid.
Bake for another 10-15 minutes until the bread registers 99°C/210°F on a probe thermometer. Then take it out of the oven and let it cool completely on a wire rack.