Sourdough Milk Bread
Serves 8
40 mins prep
40 mins cook
80 mins total
This homemade sourdough milk bread is fluffy, slightly sweet, and tangy. Made with sourdough starter and sweetened condensed milk, it's perfect for any sandwich. The recipe involves creating a sweet levain and tangzhong to ensure the bread's soft texture, followed by a series of mixing, resting, and shaping steps before baking.
0 servings
1: Combine all sweet levain ingredients. Cover and let rise until doubled in size. 2: Once sweet levain is about ready, make the tangzhong. Mix flour and milk in a small pot over medium heat. Stir until the mixture resembles mashed potatoes. Remove from heat and set aside. 3: In the bowl of a stand mixer, add all ingredients except salt and butter. With the dough hook attachment, mix until the dough comes together (5 mins). Then cover and autolyse for 30 mins. 4: Add salt and mix for 5-10 mins. If the dough is too sticky, add in a little flour. Mix until there is a rough window pane, then add in butter and mix for 10-20 mins until window pane is achieved. 5: Form the dough into a ball, place it into a bowl, cover and let rise at room temp for 2 hrs. Perform 1 half set of coil folds halfway through. After 2 hrs, place in the fridge overnight. 6: Next morning, divide dough into 4 sections and shape into balls. Cover and let rest for 30 mins. 7: Roll each ball into an oval shape ~10” long. Starting at the short side, roll into a log. Repeat on all four pieces. Cover and let rest for 20 mins. 8: Flatten each log into long ovals again and roll into a long log. Make sure the log is slightly less than the width of your pan (4 inches). Place into a greased 10x4x4 inch bread pan. 9: Cover and proof for 8-12 hours or until the dough fills up about 85% of the tin. 10: Bake at 350°F for 35-40 mins until golden brown (or until internal temp is 200°F). Tent with aluminum foil if it browns too quickly. Brush with butter (optional). Cool before slicing.
