Sourdough Avocado Milk Bread

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 mixture resembles mashed potatoes. Remove from heat. Set aside.

3: In a blender, blend the avocado, matcha, milk, egg, and condensed milk until smooth. Set aside.

4: In the bowl of a stand mixer, add all ingredients except salt and butter. With the dough hook attachment, mix until dough comes together (5 mins). Cover and autolyse for 30 mins.

5: Add salt and mix for 5-10 mins. Mix until there is a rough window pane, then add in butter and mix for 10-20 mins until window pane is achieved.

6: Form dough into a ball, place into bowl, cover and let rise at room temp for 2 hrs. Perform 1 half set of coil folds halfway through. After 2 hrs, place fridge overnight.

7: Next morning, divide dough into 4 sections and shape into balls. Cover and let rest for 20 mins.

8: 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.

9: Flatten each log into long ovals again and roll into a long. Make sure the log is slightly less than the width of your pan (4 inch). Place into a greased 10x4x4 inch bread pan.

10: Cover and proof for 8-12 hours or until the dough fills up about 85% of the tin.

11: 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.