Sourdough 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 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.