Description
Experience the delightful taste of Soft & Fluffy Sourdough Milk Bread! This recipe combines key ingredients for a tender loaf, making it perfect for family dinners or as a comforting treat.
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 combining 15 g ripe starter, 80 g flour, 15 g sugar, and 40 g warm water in a small bowl. Knead for 2–3 minutes until fully mixed. Ferment at 78–85 °F for about 5–6 hours or refrigerate overnight after it has risen 75%. Let it return to room temperature before using.
- Cover and ferment again at 78–85°F until the starter peaks, roughly 6 hours. Ensure it is domed and airy before using.
- Prepare the tangzhong by whisking together 120 g milk and 25 g flour in a small saucepan over medium-low heat until it forms a smooth paste. Let it cool slightly.
- In a stand mixer bowl, combine flour, sweet stiff starter, tangzhong, egg, sugar, butter, salt, milk, and optional milk powder. Mix on low speed until just combined, then scrape the sides.
- Increase the speed to medium and mix for 4 minutes to develop gluten. Switch to lower speed to knead for 6–8 minutes until the dough forms a ball and pulls away from the sides.
- Transfer the dough onto a lightly wet surface and shape it into a smooth ball. Place it in a greased bowl, cover, and proof until it doubles in size, around 3-4 hours.
- Turn the dough onto a floured surface and divide it into 2 or 3 pieces. Preshape each piece into a ball and let them rest for 20–30 minutes.
- Lightly flour the surface and the dough tops. Roll each piece to â…“ inch, fold edges toward the center, flatten, and roll into a log, pinching the seams to seal.
- Place each shaped piece into a greased Pullman loaf pan, tucking edges as needed.
- Cover and proof in a warm environment until nearly reaching the top of the pan.
- Preheat the oven to 350 °F (175 °C) about 15 minutes prior to baking. Brush the tops of the dough with milk lightly.
- Bake for 28-30 minutes until the crust turns golden brown.
- Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Notes
Maintain a warm temperature for both the starter and the final dough to encourage yeast activity and prevent sourness.
If the bread sticks, using a silicone bench scraper can help to release the edges more easily.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg