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Sourdough Japanese Milk Bread

Sourdough Japanese milk bread
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Sourdough Japanese milk bread is a delightful fusion of traditional sourdough and the beloved Japanese tangzhong method, yielding an incredibly soft and fluffy loaf. This recipe produces a rich, buttery flavor that enhances your breakfast or snack time. With its versatile nature, this bread is perfect whether enjoyed plain, toasted with toppings, or transformed into gourmet sandwiches. The no-knead approach makes it accessible for bakers of all skill levels, inviting you to create a bakery-quality loaf right at home.

Ingredients

Scale
  • 30 g fed and active sourdough starter (100% hydration)
  • 60 g warm milk
  • 60 g water
  • 275 g bread flour
  • 50 g granulated sugar
  • 4 g salt
  • 1 egg + 1 egg (for wash)
  • 60 g room temperature butter

Instructions

  1. Prepare the tangzhong: Whisk warm milk, water, and bread flour in a saucepan over medium heat until thickened. Cool to room temperature.
  2. In a mixing bowl, combine the sourdough starter with the tangzhong and add remaining ingredients (bread flour, sugar, salt, warm milk, egg). Mix until combined; then add butter.
  3. Cover and let rise for 4–6 hours until doubled in size, stretching and folding every hour.
  4. Shape the dough into a log and place it in a greased loaf pan. Let rise for another hour.
  5. Preheat oven to 350°F (175°C), brush with egg wash, and bake for about 30 minutes until golden brown.

Nutrition

Find it online: https://histbee.com/sourdough-japanese-milk-bread/