The Starter Jar's Ultimate Soft Sourdough Milk Bread: A Cloud-Like Experience

Step 1

In a large mixing bowl, whisk together the warm milk, active sourdough starter, granulated sugar, and egg until well combined.

Step 2

Gradually add the bread flour and salt to the wet mixture, mixing with a spatula or your hands until a shaggy dough forms and no dry spots remain.

Step 3

Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow the flour to fully hydrate.

Step 4

Transfer the dough to a lightly floured surface or a stand mixer with a dough hook and knead for 8-10 minutes until the dough becomes smooth, elastic, and passes the windowpane test.

Step 5

Gradually add the softened butter cubes, one at a time, continuing to knead until each piece is fully incorporated and the dough is once again smooth and pliable.

Step 6

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 4-6 hours, or until doubled in size.

Step 7

Gently deflate the dough and divide it into 3-4 equal pieces, shaping each into a smooth ball, then roll each ball into an oval and fold the long sides towards the center, then roll from one end to the other to create tight cylinders.

Step 8

Arrange the shaped dough pieces side-by-side in a greased 9x5 inch loaf pan. Cover the pan loosely with plastic wrap and let it rise for another 2-3 hours, or until the dough has nearly doubled and looks puffy.

Step 9

Preheat your oven to 375°F (190°C) with a rack in the middle. Just before baking, gently brush the top of the risen loaf with an egg wash (1 egg whisked with 1 tablespoon water) for a golden crust.

Step 10

Bake for 35-40 minutes, or until the top is golden brown and an internal thermometer reads 200-205°F (93-96°C). If the top browns too quickly, tent loosely with foil.

Step 11

Remove the loaf from the pan immediately and transfer it to a wire rack to cool completely before slicing. This prevents a gummy texture.