Description
This Soft & Fluffy Sourdough Milk Bread stands out with its rich flavor and soft texture. Perfect for a cozy dinner or a comforting breakfast, it’s made with basic ingredients and is surprisingly easy to bake at home.
Ingredients
Scale
- 15 g ripe starter
- 80 g flour
- 15 g sugar
- 40 g warm water
- 120 g milk
- 25 g flour
- egg
- sugar
- butter
- salt
- milk
- optional milk powder
Instructions
- Make the sweet stiff starter by mixing ripe starter, flour, sugar, and warm water in a bowl. Knead until fully mixed and let it ferment at 78-85 °F for about 5-6 hours.
- To fit your schedule, consider preparing the sweet stiff starter the night before and refrigerate it after it rises 75%.
- Let the next day’s starter come to room temperature before mixing the dough.
- Prepare the tangzhong by whisking together the milk and flour in a saucepan over medium-low heat until smooth and thick. Set aside to cool.
- In a stand mixer bowl, combine flour, sweet stiff starter, tangzhong, egg, sugar, butter, salt, milk, and optional milk powder.
- Mix on low speed for 1-2 minutes, then scrape down the sides.
- Increase speed to medium for 4 minutes to develop gluten, then knead on speed 2 for 6-8 minutes until a smooth ball forms and pulls away from the bowl's sides.
- Turn the dough onto a lightly wet surface, shape it into a smooth ball, and place it in a greased bowl to proof until doubled (3-4 hours).
- Divide the dough on a floured surface into 2 or 3 pieces and pre-shape into balls. Cover and rest for 20-30 minutes.
- For the final shape, roll each piece to about ⅓ inch thick and fold edges towards the center to form a rectangle. Then roll into logs and seal the seams.
- Place the shaped dough into a well-greased Pullman loaf pan.
- Cover and proof until the dough is near the top of the pan.
- Preheat the oven to 350°F (175°C) about 15 minutes prior to baking.
- Brush tops with milk lightly before baking to avoid drips on the sides.
- Bake for 28-30 minutes until crust is golden brown.
- Let the bread cool in the pan for 10 minutes before removing to a wire rack.
Notes
Ensure the starter and dough are kept warm at no less than 78°F to encourage yeast activity for a good rise.
If using cold ingredients, warm the tangzhong slightly before combining to promote fermentation.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg