A cloudy, soft, melt in your mouth sourdough milk bread make with oat milk
An easy beginner level Sourdough Milk Bread recipe. Milk breads are all the rave in the world. They have super soft texture that can be peeled & eaten layer by layer that literally melts in your mouth. This recipe needs no milk from cows or butter. Just simple ingredients like oat milk and Olive oil will do. Of course you will also need a good sourdough starter, flour, salt & water.
Levain:
- 20g of sourdough starter or 2 T sourdough starter
- 20g of water or 2 T water
- 20g of flour or 2 T flour
First step is to mix the starter and water. The final product is almost milky to look at. Next add the flour and mix. Its important that the final mix will not be too tight or too wet. If it’s too wet, add a 1 teaspoon of flour at a time until desired consistency is reached. Place in a clean glass jar at room temperature around 72 deg. See below for consistency of the starter.
The starter triples in size in about 6-7 hours based on temperature. If it only doubles in size, refeed the starter again twice a day until it triples in size. Once it has reached its peak, take 1/3 Cup aside and store the rest in the fridge in a cool place until you want to bake again.
Tip: Initially, feed your starter at least once a week. Once the starter is mature, you can feed it only once in 2 weeks.
Dairy Free Vegan Sourdough Milk Bread – Made with Oat Milk
Equipment
- Measuring Cups
- Rolling Pin
- Bread Pan
- Bowl for mixing
- Scale – optional
Ingredients
- 1/3 Cup Levain
- 3.5 Cups All Purpose Flour (AP flour)
- 1.5 Cup Oat Milk
- 1/2 Cup Water
- 1 Tbsps. Maple syrup
- 1 Tbsps. Extra Virgin Olive Oil
- 0.5 Tsp. salt
Instructions
Directions
- Start by mixing the levain, oat milk and the water.
- Next add the flour and mix for about 5-10 mins with a rubber spatula or clean hands. Keep in mind, the dough will be very wet, so fold in from the corners to the center and continue in a circular motion for 5-10 mins.
- Transfer to a clean bowl, cover with a clean cloth and rest for 1 hour. This first phase is called autolysis.
- After 1 hour, add the maple syrup, salt & Olive oil and knead again. Use the same circular fold in motion from the corners and continue for 5-10 mins until well integrated. If you have a stand mixer, even better. I do not, so I just use my hands.
- Let the dough rest for another 1 hour. Do a coil fold – start by lifting the dough from the middle using both hands so that the edges peel off the bowl. Fold in the edges under, turn 90 degrees and repeat for 3 more times.
- Repeat the coil folds for every half hour for 4 times. Total resting from autolysis to coil folds is 4 hours. The coil folds and resting phase will help the dough to build strength.
- Cover with a lid and place in the fridge for 12-16 hrs.
- Next day, generously coat your working surface with flour. Place the dough and divide into 4 equal parts. About 185g each. Note: If they are not equal parts, the final bread will not look even. Try to get them as close as possible.
Shaping
- Take each one, fold in the edges starting from one corner to the center and make into a smooth round ball. Repeat with all 4. Cover with a cloth and rest for 10 mins.
- Take each dough ball, roll into mini rectangles using a rolling pin. About 3 X 10 inches (W X H). Start with the edge of the rectangle and roll them again into mini rectangle (3 X 5) inches. Similarly repeat with all four. Cover and rest for another 10 mins.
- This is the Pre shaping stage. Take each one and again roll them out gently with a rolling pin. Repeat step 10. Take a rectangular bread pan, generously coat with flour and place the each bread roll side by side. Cover and let rest for 6-7 hours. After 6 hours, the dough will rise 3 times. See figure 1.
- This is the final stage. When you are ready to bake, pre-heat the oven to 390 deg. Place in the oven and bake for 25 mins. After 25 mins, reduce the temperature to 350 deg and bake for another 15 mins. Take out and let it cool down for another 10 mins.
