Sourdough Japanese  milk bread

The tangzhong method plus a long, slow rise makes this an incredibly soft and flavorful loaf of sourdough bread

The fluffiest, softest sourdough you'll ever bake

Mix together 30g starter, 60g bread flour, and 60g milk and wait until doubled in size

10:00am Make the levain

Whisk together 23g bread flour, 60g water, 60g milk over the stove on medium low heat until thick

4:00pm Make tangzhong

4:00pm Make the dough

Mix together levain, tangzhong, 275g bread flour, 50g sugar, 4g salt, 60g milk, 1 egg, 60g butter to create dough

Perform 4 sets of coil folds spaced 30 - 45 min apart. Place in fridge overnight.

4:00pm - overnight Develop gluten

Shape and let rise until loaf peaks over the top of the pan, about 5 - 10 hours.

12pm  2nd rise

the next day

Bake for 10 minutes at 400F then reduce to 350F and bake for 20 minutes. 

9:00pm  Bake!

Ready to make sourdough milk bread?

Get the detailed recipe below!