Go Back
Sourdough Milk Bread Loaf
Desi

Sourdough Milk Bread Loaf

An ultra-soft sourdough milk bread made with a tangzhong paste for a loaf that stays tender for days.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Cold Ferment Time 10 hours
Total Time 11 hours 5 minutes
Servings: 1 loaf (about 14 slices)
Course: Bread, Breakfast
Cuisine: American, Japanese
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 25 g tangzhong bread flour
  • 125 g (1/2 cup) tangzhong whole milk
  • 400 g (3.25 cups) bread flour
  • 90 g (1/3 cup plus 1 Tbsp) whole milk, lukewarm
  • 100 g (scant 1/2 cup) active sourdough starter
  • 45 g (3 Tbsp) granulated sugar
  • 40 g (3 Tbsp) unsalted butter, softened
  • 1 large egg
  • 7 g (about 1.25 tsp) fine sea salt
  • 1 large egg, beaten, for egg wash

Equipment

  • Small saucepan
  • Stand mixer with dough hook
  • 9x5-inch loaf pan
  • Pastry brush
  • Instant-read thermometer

Method
 

  1. Cook the tangzhong flour and milk together into a smooth paste, then cool to room temperature.
  2. Whisk the cooled tangzhong, milk, and active starter together until smooth.
  3. Mix in the flour, sugar, and salt to form a shaggy dough.
  4. Add the softened butter and egg, then knead 8-10 minutes until smooth and elastic.
  5. Bulk ferment 3-4 hours at room temperature until puffy.
  6. Shape into a loaf and place seam-side down in a greased 9x5-inch loaf pan.
  7. Cover and refrigerate overnight, 8-12 hours.
  8. Let proof at room temperature 1.5-2.5 hours until domed above the pan.
  9. Brush with beaten egg and bake at 350°F (175°C) for 28-32 minutes, until 190°F internally.
  10. Cool in the pan 10 minutes, then turn out and cool completely before slicing.

Notes

The tangzhong step is what makes this loaf so soft - don't skip it even though it's an extra step. If your loaf isn't as soft as expected, double check your tangzhong was cooked to a thick paste, not left runny.