Description
Experience the delightful Soft & Fluffy Sourdough Milk Bread, featuring a unique blend of sweet stiff starter and tangzhong for a soft, fluffy texture. Perfect for sandwiches or toast, this bread is ideal for anyone looking for homemade comfort food.
Ingredients
Scale
- 15 g ripe starter
- 80 g flour
- 15 g sugar
- 40 g warm water
- 120 g milk
- 25 g flour (for tangzhong)
- egg
- butter
- salt
- optional milk powder
Instructions
- Prepare 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 the starter at 78–85 °F until it peaks, about 5–6 hours. For convenience, build it the night before and refrigerate overnight. Allow it to come back to room temperature before using.
- Make tangzhong by whisking 120 g milk and 25 g flour in a saucepan over medium-low heat until thickened. Set aside to cool slightly.
- In a stand mixer, combine flour, sweet stiff starter, tangzhong, egg, sugar, butter, salt, milk, and optional milk powder.
- Mix on low speed for 1–2 minutes until combined. Scrape down the sides.
- Increase speed to medium and mix for 4 minutes to develop gluten.
- Reduce speed and knead for 6–8 minutes until dough is smooth and pulls from the sides of the bowl.
- Turn dough onto a lightly wet surface, perform slap-and-folds, and shape into a smooth ball.
- Place in a greased bowl, cover, and proof in a warm spot until doubled, about 3-4 hours.
- Turn dough onto a floured surface, divide into 2 or 3 pieces, shape into balls, cover, and rest for 20–30 minutes.
- Roll each ball to about ⅓ inch thick, fold edges toward center, flatten, roll into logs, and pinch seams to seal.
- Place in a greased 1-lb Pullman loaf pan, rolling edges to fit.
- Cover and proof until nearly reaching the top of the pan.
- Preheat oven to 350 °F about 15 minutes before baking.
- Lightly brush tops with milk, avoiding drips down the sides.
- Bake for 28-30 minutes until the crust is golden brown.
- Let cool in the pan for 10 minutes before removing and cooling completely on a wire rack.
Notes
Ensure the starter is kept warm to encourage yeast activity and prevent sourness.
Use a silicone bench scraper to help remove loaves if they stick to the pan.
For best results, use fresh ingredients at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2 g
- Sodium: 130 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: 20 mg