This sourdough milk bread combines the best of both worlds: the mild sweetness and pillowy softness of traditional milk bread, with the rich, complex tang of a slow-fermented sourdough.
Ingredients
For the dough:
- 500g (4 cups) bread flour
- 200g (3/4 cup + 1 tbsp) whole milk, lukewarm
- 100g (1/2 cup) active sourdough starter (100% hydration)
- 50g (1/4 cup) heavy cream (or additional milk)
- 50g (1/4 cup) granulated sugar
- 1 large egg
- 8g (1 1/2 tsp) salt
- 40g (3 tbsp) unsalted butter, softened
For the egg wash:
- 1 egg
- 1 tbsp milk
Instructions
1. Mix the Dough
In a large mixing bowl or stand mixer, combine the flour, milk, sourdough starter, heavy cream, sugar, egg, and salt. Mix until a shaggy dough forms. Cover and let it rest for 30 minutes (autolyse).
2. Knead and Incorporate Butter
Knead the dough for about 8–10 minutes (or 5–7 minutes on medium speed in a stand mixer). When the dough becomes smooth and elastic, add the softened butter in small pieces. Continue kneading until the butter is fully incorporated and the dough passes the windowpane test (you can stretch it thin without tearing).
3. Bulk Fermentation
Transfer the dough to a greased bowl and cover. Let it ferment at room temperature (21–24°C / 70–75°F) for 6–8 hours, or until it doubles in size.
4. Shape the Loaf
Gently deflate the dough and divide it into three equal portions. Roll each portion into a tight ball, then shape them into logs. Arrange them in a greased 9×5-inch loaf pan, seam side down. Cover loosely and let rise again until the dough reaches just above the rim of the pan (about 3–6 hours at room temperature).
5. Bake the Bread
Preheat the oven to 180°C (350°F). Brush the loaf with egg wash for a golden crust. Bake for 30–35 minutes, until the top is deep golden brown and the internal temperature reaches 88°C (190°F).
6. Cool and Enjoy
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
