Description
Experience the delightful taste of Soft & Fluffy Sourdough Milk Bread. This homemade bread is packed with flavor, simple to prepare, and perfect for enhancing any meal. Its soft texture and hint of sweetness are bound to win over bread lovers looking for an easy baking project.
Ingredients
Scale
- 15 g ripe starter
- 15 g sugar
- 80 g all-purpose flour
- 40 g warm water
- 25 g all-purpose flour
- 120 g milk
- all of the sweet stiff starter
- all of the tangzhong
- 300 g all-purpose flour
- 125 g milk (2% or whole, room temperature)
- 30 g softened butter
- 30 g sugar
- 1 tsp kosher salt (Diamond Crystal)
- 1 egg (room temperature)
- 10 g milk powder (optional)
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 bowl.
- Knead the mixture for 2–3 minutes until fully combined, then let it ferment at 78–85 °F for about 5–6 hours. You can prepare this starter the night before and refrigerate it once it's around 75% risen.
- Once the starter is domed and airy, it's ready to use. Ensure that all elements remain warm during the process to encourage yeast activity.
- Prepare the tangzhong by whisking 120 g milk and 25 g flour in a saucepan over medium-low heat until it thickens into a smooth paste. Let cool slightly.
- In a stand mixer with a dough hook, combine the sweet stiff starter, tangzhong, flour, egg, sugar, butter, salt, milk, and optional milk powder.
- Mix on low for 1–2 minutes to combine, then scrape down the sides.
- Increase the speed to medium for 4 minutes to develop gluten, then reduce to low and knead for another 6–8 minutes until the dough forms a smooth ball.
- Transfer the dough to a lightly wet surface, shape it into a ball, and place it in a greased bowl to proof until doubled in size (about 3-4 hours).
- Turn the dough onto a floured surface, divide it into 2 or 3 pieces, and shape into balls. Let rest for 20–30 minutes.
- To shape, roll each piece to about ⅓ inch thick, fold edges to the center to form a rectangle, and then roll into a log while sealing the seam.
- Place the logs in a greased Pullman loaf pan, ensuring they fit well.
- Cover and proof until the dough nearly reaches the pan's top.
- Preheat the oven to 350 °F (175 °C) 15 minutes prior to baking.
- Brush the dough tops with milk gently and bake for 28-30 minutes until golden brown.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure to maintain warm temperatures during fermentation for optimal yeast activity.
If using cold ingredients like milk, slightly warming them can benefit the dough’s final rise.
Always let bread cool completely before slicing for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg