Sourdough Japanese Milk Bread Recipe

5 from 5 votes

Sourdough Japanese Milk Bread Recipe

Not your regular white bread, Sourdough Japanese Milk Bread is the tastiest sandwich bread with the fluffiest crumb. Made with just a few simple ingredients, this bread uses a unique technique that incorporates roux in the dough, infusing added moisture that gives this loaf its pillowy crumb.

Prep Time30

Cook Time45

Proofing Time16

Course: Breakfast

Cuisine: Japanese

Servings: Slices

Calories: 125kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Sweet Stiff Levain

60 grams all-purpose flour
28 grams water
7 grams sourdough starter fed or unfed
10 grams organic cane sugar

Tangzhong

40 grams all-purpose flour
170 grams water

Dough

75 grams whole milk
1 egg large (50 grams in shell)
6 grams salt
30 grams organic cane sugar
7 grams milk powder optional
300 grams bread flour
28 grams unsalted butter softened

Egg Wash

1 egg

Metric - US Customary

Instructions

Make the sweet stiff levain

The night before, combine sweet stiff starter ingredients together. Stir until well combined, cover with a piece of plastic wrap and set in a warm place.
60 grams all-purpose flour, 28 grams water, 7 grams sourdough starter, 10 grams organic cane sugar

Make the Tangzhong

The next day, combine the all-purpose flour and water in a microwave-safe bowl. Whisk until no dry bits of flour remain.
40 grams all-purpose flour, 170 grams water
Microwave the mixture in 30-second increments, whisking after each interval.
After two or three times, your mixture should appear thickened. Leave the cooked roux uncovered until completely cooled.

Make the dough

Whisk the milk, egg, salt, cane sugar, and milk powder (if using) together in a large mixing bowl until completely incorporated.
7 grams milk powder, 6 grams salt, 1 egg, 75 grams whole milk, 30 grams organic cane sugar
Stir in the bread flour, the cooled Tangzhong and all of the sweet stiff starter. Mix until the dough comes together in a cohesive mass.
300 grams bread flour
Knead the butter into the dough one tablespoon at a time, waiting until each addition is absorbed before adding more. The dough will gradually feel less greasy and more supple as you knead.
28 grams unsalted butter
Cover the bowl with plastic wrap and let the dough rest for 1 hour.

Strengthen the dough

Turn the dough out on a lightly-oiled work surface. Knead the dough until completely smooth about 5 to 10 minutes.

Bulk fermentation

Place the dough in a clean, lightly-greased bowl and cover with plastic wrap. Let the dough rise until it has doubled in volume. The dough should look bubbly and feel like it is full of air. This could take between 4 to 6 hours. Give your dough enough time to rise, don’t shape it until it has risen noticeably.

Cold proof

Cover the pan with plastic wrap and refrigerate overnight. This helps the dough develop flavors.
Shape the dough
Grease an 8 by 4-inch loaf tin with butter, or line it with parchment paper. Turn the dough out on a lightly floured surface. Divide the dough into 4 equal pieces using a bench scraper. Round each into a tight ball.
Using a rolling pin, flatten the dough into a long oval, about 10 inches long. Working with the short side, roll the dough into a tight cylinder. Place each portion into the prepared pan. Cover the pan with plastic wrap and set it in a warm place.

Second rise

Let the dough rise until puffy and fills the pan up to an ½-inch below the top.

Prep

Preheat the oven to 350 F. Beat the egg until no traces of egg white remain.

Bake

Brush the tops of the dough with egg wash. Bake for 40 to 45 minutes or until the loaf is golden brown.
1 egg

Cool the loaf

Let the loaf cool on a wire rack for at least two hours before slicing.

Store

Store the unsliced loaf in an airtight container at room temperature for up to 5 days.

Notes

Give your dough enough time to rise, otherwise, your loaf will end up dense and gummy.

Feel free to shape your loaf any way you want. I find that shaping my loaf this way prevents it from bursting and cracking on the side.

Nutrition