Description
This Soft & Fluffy Sourdough Milk Bread offers an irresistible flavor and a delightfully soft texture. It’s easy to make with key ingredients like flour, milk, and starter. Perfect for elevating your meals or enjoying as a comforting snack.
Ingredients
Scale
- 15 g ripe starter
- 80 g flour
- 15 g sugar
- 40 g warm water
- 120 g milk
- 25 g flour
- 1 egg
- 30 g butter
- 10 g salt
- optional milk powder
Instructions
- Make the sweet stiff starter by combining ripe starter, flour, sugar, and warm water in a small bowl. Knead until mixed, then ferment until peaked for about 5-6 hours.
- Cover and ferment the starter again until it peaks, around 6 hours, maintaining a warm environment.
- Prepare the tangzhong by whisking together milk and flour in a saucepan over medium-low heat until thickened and smooth. Let 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 to combine, then increase to medium speed to develop gluten for 4 minutes.
- Reduce speed and knead for 6-8 minutes until the dough forms a smooth ball and pulls away from the bowl.
- Turn dough onto a wet surface and perform slap-and-folds, then shape into a ball.
- Place dough in a greased bowl, cover, and proof in a warm spot until doubled in size (about 3-4 hours).
- Divide dough onto a floured surface into 2 or 3 pieces. Preshape into balls and rest for 20-30 minutes.
- Roll out each ball to about ⅓ inch thick, fold edges, flatten, then roll into logs and seal.
- Place in a greased Pullman loaf pan and cover while proofing until nearly reaching the top of the pan.
- Preheat oven to 350°F (175°C) about 15 minutes before baking.
- Lightly brush dough tops with milk and bake for 28-30 minutes until golden brown.
- Let cool in the pan for 10 minutes before removing, then cool completely on a wire rack.
Notes
Keep starter and dough warm to encourage yeast activity and prevent sourness.
Consider preparing the sweet stiff starter the night before for better timing.
Use a silicone bench scraper to help release the loaves if they’re stuck.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg