Sourdough Milk Bread
Super soft and fluffy bread very close to the Japanese Milk Bread
Equipment
- Bread Pan
- Rolling Pin
- Bowls for mixing
- Measuring Scale
Ingredients
- 60 g Stiff Starter
- 240 g Whole Milk
- 120 g Water
- 360 g All Purpose Flour
- 3 Tbsp. Unsalted Butter
- 10 g Salt
Instructions
- Add the levain, milk to a mixing bowl and mix until it looks like a milky liquid.
- Next add the flour and mix until a rough looking dough is formed.
- Rest the dough for 2 hours. This step is called autolysis. This process helps to build the dough and strengthen it.
- After 2 hours, add the salt and 1 Tbsp. butter and knead until fully integrated. Follow until all the butter is added 1 T at a time. About 10-15 mins.
- Cover with a clean cloth and rest for 1 hour and do a coil fold. Repeat this 3 more times at 45 mins interval. Total 4 coil folds.
- Cover with a lid and place in the fridge. Bulk ferment for 15 hours.
- Next day, take out the dough from the fridge. Let it rest for 15 mins. Divide the dough into 3 equal parts.
- Gently roll them out into a rectangle about 5X20 inches using a rolling pin.
- Fold them in starting with 1 end into a roll. Repeat with all 3 rolls.
- Cover the rolls and rest for 30 mins.
- Lastly roll out each one with a rolling pin again.
- Fold them in starting with 1 end into a roll. Repeat with all 3 and place them in a bread pan side by side.
- Cover and rest for 6-7 hours. The dough will rise above the bread pan by the end of 6 hours.
- When ready to bake, pre-heat the oven for 390 deg. Place in the oven and cook for 25 mins. Reduce the heat to 350 and bake for another 10 mins.
- Once out brush with some butter, slice them and enjoy!