[Recipe] Sourdough Milk Bread Recipe

I was down to my last few slices of store-bought Japanese style milk bread when I thought why was I not making my own. It shouldn't be that hard, right? Afterall I have been making sourdough loaves for a while now although I have been doing a shortcut version by fully utilizing my bread machine.

The challenge was to make a fluffy Japanese style milk bread using sourdough starter discard and powdered milk (which I have plenty of since I use it all the time for my overnight oats) as key ingredients and incorporating Tangzhong paste in the dough for improved texture.

The leavening capabilities of just the sourdough starter might not be fast enough so I opted to make use of commercial instant yeast to supplement the leavening step. No prior preparation or feeding of the sourdough starter is required and in fact I have used sourdough starter discard straight from the refrigerator for this recipe. The starter/discard gives this recipe a hint of tangy flavor.

Do note that the egg, starter, and Tangzhong adds to the total hydration. If you are going to use liquid milk you should adjust the water accordingly. We are aiming for ~70 to 80% hydration.

Hybrid Sourdough Milk Bread Recipe

The Ingredients

Component	Ingredient	Quantity	Notes
Tangzhong	Bread Flour	25g	Cooked separately into a paste then thoroughly cooled
	Water	125g
The Flavor Boost	Sourdough Starter	100g	Unfed discard or active starter (purely for flavor only)
Main Dough	Bread Flour	370g
	Milk Powder	35g	Full-cream milk powder works best
	Instant Dry Yeast	7g	One standard packet
	Sugar	65g
	Fine Sea Salt	7g
	Egg	1 large	Approx. 50g, room temperature
	Water	85g	Lukewarm
	Unsalted Butter	50g	Softened to room temperature

The Process

1. Prepare the Tangzhong
   10 minutes
   Whisk 25g flour and 125g water in a small saucepan over medium-low heat. Stir constantly until it thickens into a smooth, paste-like pudding. Remove from heat and let it cool to room temperature.

If you are doing this manually, then this is the proper procedure to follow. Otherwise, if you are using a bread machine, then just dump the ingredients in the basket following these guidelines: liquids at the bottom, dry ingredients in the middle, and yeast last on top to prevent premature yeast activation and ensure proper mixing. This layering keeps yeast dry until kneading begins, avoids clumping, and guarantees a consistent rise.

2. Mix the Dough Base
   15 minutes
   In your stand mixer bowl, combine the cooled Tangzhong, sourdough starter, bread flour, milk powder, instant yeast, sugar, salt, egg, and water. Mix on low speed using the dough hook until a rough dough forms, then increase to medium speed for about 5 minutes until it becomes elastic.
3. Incorporate the Butter
   10 minutes
   With the mixer on medium-low, add the softened butter one tablespoon at a time, letting each piece blend in before adding the next. Once all the butter is in, knead on medium speed for 7 to 10 minutes. The dough should be smooth, glossy, and pass the windowpane test.
4. First Rise (Bulk)
   1 to 1.5 hours
   Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature. Because of the instant yeast, it will rise quickly. Wait until it doubles in size, which should take roughly 60 to 90 minutes.
5. Shape and Final Proof
   1 to 1.5 hours
   Divide the dough into three equal pieces. Shape each piece into a smooth ball and let them rest for 10 minutes. Roll each ball into an oval, fold the sides inward like a letter, and roll it tightly into a cylinder. Place the three cylinders side-by-side in a greased 8.5 x 4.5 inch loaf pan. Cover and let rise until the dough crowns about 1 inch over the rim of the pan.
6. Bake
   30 to 35 minutes
   Preheat your oven to 175°C (350°F). Brush the top gently with an egg wash (one egg beaten with a tablespoon of water or milk). Bake for 30 to 35 minutes until the crust is a deep golden brown and the internal temperature reaches 88-93°C (190-200°F). Cool on a wire rack before slicing.

The bread turned out great on a generic bread maker machine with all of the ingredients dumped right in at the start. Only the tangzhong needed some prior preparation. It turned out light and fluffy with a good crumb structure. It may be a tad bit too sweet for some people but I found it just right for both savory and sweet sandwiches. I just wish I had an automated loaf slicer to be able to make consistent cuts.