Italian Milk Bread Accordion

1. We put the sourdough. 
In slightly warmed milk (1/2 cup), add half a cup of flour, yeast, sugar, knead the dough. We cover it with a film and put it in a warm place. We are waiting for it to come to life, bubble up and increase by 2 times. 
2. From the finished sourdough and the remaining milk, flour, salt and 50 g of butter (melted), knead a smooth dough. Kneaded for 20 minutes. Lubricate the dough and the proofing bowl with vegetable oil.
3. Then tighten the bowl with the dough with a film and put it in a warm place for 1.5-2 hours. After the first ascent, we grind. We should get the most delicate airy dough. 
4. We divide the dough into 3 parts, roll it into a layer 4-5 mm thick and cut it into rectangles with sides 7-8 mm. I got 41 rectangles. 
 5. Melt the remaining oil. All rectangles are oiled with a brush, folded into a mold. We put the mold vertically so that the slices do not slip. Without crumpling, we put the rectangles in a greased form. I have it filled up a little more than half. 
6. We give proofing for at least 30-40 minutes. The dough should rise and fill the entire form, it is better to cover it with a towel. Before baking, lubricate the dough with a diluted yolk.
7. Bake in a preheated 220 degree oven, putting a cup of water down for 30-40 minutes. Focus on your oven!
8 Remove from the mold and cool on the grill. Try it, I recommend, bon appetit to you and your loved ones!