Description
This Soft & Fluffy Sourdough Milk Bread is a delightful treat that combines simple ingredients like flour, warm milk, and a sweet stiff starter to create an irresistibly soft texture. Perfect for sandwiches or as a side with your meals, this bread promises a homemade touch to your dining experience.
Ingredients
Scale
- 15 g ripe starter
- 80 g flour
- 15 g sugar
- 40 g warm water
- 120 g milk
- 25 g flour
- 1 egg
- additional sugar
- butter
- salt
- optional milk powder
Instructions
- Make the sweet stiff starter by mixing ripe starter, flour, sugar, and warm water in a bowl. Knead for 2–3 minutes, let it ferment until peaked for about 5–6 hours. You can prepare this the night before and refrigerate it overnight.
- Cover the starter and let it rise in a warm place until it peaks, approximately 6 hours.
- Prepare the tangzhong by heating milk and flour in a saucepan until thickened into a smooth paste, then let it cool.
- In a mixer, combine flour, sweet stiff starter, tangzhong, egg, sugar, butter, salt, milk, and optional milk powder.
- Mix on low speed for 1–2 minutes, scrape down the sides, and then mix on medium speed for 4 minutes to develop gluten.
- Knead on low speed for 6–8 minutes until the dough forms a smooth ball and pulls from the sides of the bowl.
- Transfer the dough to a lightly wet surface, perform slap-and-fold kneads, and shape into a ball.
- Place in a greased bowl, cover, and proof in a warm spot until doubled, about 3-4 hours.
- Divide the dough into 2 or 3 equal pieces, reshape into balls, cover, and let rest for 20–30 minutes.
- For the final shape, flatten each piece to about ⅓ inch and fold to form a rectangle. Roll into a log and pinch the seam.
- Place each rolled piece into a greased Pullman loaf pan, adjusting the edges to fit.
- Cover and proof until it nearly reaches the top of the pan.
- Preheat the oven to 350°F (175°C) about 15 minutes before baking. Brush the tops with milk cautiously to avoid drips that cause sticking.
- Bake for 28-30 minutes until the crust is golden brown.
- Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Notes
For best results, keep the dough and starter warm at all times to promote yeast activity.
Using a silicone scraper can help in removing the loaves easily from the pan after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg