The Starter Jar's Ultimate Soft Sourdough Milk Bread Recipe: Achieving Unrivaled Fluffiness

Step 1

In a small saucepan, whisk together 20g bread flour and 20g milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste (about 2-3 minutes) and reaches 65°C (149°F). Transfer to a small bowl, cover directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature.

Step 2

In a large mixing bowl, combine the cooled tangzhong, 200g active sourdough starter, 160ml milk, and 1 large egg. Whisk until well combined and smooth.

Step 3

To the wet mixture, add 280g bread flour, 30g granulated sugar, and 5g fine sea salt. Mix with a spatula or your hands until a shaggy dough forms and no dry spots remain.

Step 4

Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until it starts to come together, then cover and let rest for 15 minutes.

Step 5

Flatten the dough slightly and spread the softened 30g unsalted butter over it. Knead the butter into the dough for 8-10 minutes until it is fully incorporated and the dough becomes smooth, elastic, and passes the windowpane test.

Step 6

Place the dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature (around 22-24°C / 72-75°F) for 4-6 hours, or until it has noticeably increased in volume by about 50-75%. Perform 2-3 sets of stretch and folds during the first 2 hours.

Step 7

Gently deflate the dough and divide it into three equal pieces. Shape each piece into a tight ball, then flatten each ball into an oval. Fold the top third down, then the bottom third up, sealing the seam. Roll it into a log. Place the three logs seam-side down into a greased 9x5 inch loaf pan.

Step 8

Cover the loaf pan loosely with plastic wrap or a damp tea towel. Proof at room temperature for 2-4 hours, or until the dough has nearly doubled in size and looks puffy. Alternatively, cold proof in the refrigerator overnight for 8-12 hours for a more developed flavor.

Step 9

Preheat your oven to 190°C (375°F) with a rack in the middle. If desired, brush the top of the dough with an egg wash (1 egg yolk + 1 tbsp milk) for a golden crust. Bake for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 93-96°C (200-205°F).

Step 10

Remove the bread from the pan immediately and transfer it to a wire rack. Let it cool completely for at least 1-2 hours before slicing. Slicing too early can result in a gummy texture.