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sliced opened sourdough milk bread showing soft inside.
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Sourdough Milk Bread

This sourdough milk bread has a soft, fluffy texture and a delicate sweetness that perfectly pairs with both sweet and savory toppings. Makes two loaves.
Prep Time15 minutes
Cook Time35 minutes
Rise Time16 hours
Total Time16 hours 50 minutes
Course: Bread
Keyword: sourdough milk bread
Servings: 24 servings
Calories: 163kcal
Author: Katie

Equipment

Ingredients

For the starter

  • 25 grams sourdough starter
  • 70 grams all-purpose flour unbleached is recommended
  • 70 grams water filtered room temperature

For the roux

  • ¼ cup all-purpose flour
  • ½ cup milk

For the dough

  • 1 ½ cup milk
  • ¼ cup sugar
  • ½ teaspoon salt
  • 3 cups bread flour
  • 2 ½ cups all-purpose flour
  • 1 medium egg room temperature
  • ¼ cup unsalted butter softened
  • Active sourdough starter listed above

Egg wash (optional)

  • 1 egg
  • 1 tablespoon water
US Customary - Metric

Instructions

  • Feed your starter. Feed your sourdough starter the night before by combining the sourdough starter, all-purpose flour, and water. Store at room temperature for about 12 hours or until it has doubled in size.
  • Make the roux. Add the ¼ cup all-purpose flour and ½ cup milk in a saucepan. Place over medium heat, using a whisk, stirring constantly, and allow the mixture to thicken and become a paste. This process takes about 3 minutes. Transfer to the bowl of your stand mixer and allow it to cool to about 80-90 degrees F.
    3 image collage showing flour and milk heated and mixed into roux paste and roux placed in bowl.
  • Make milk mixture for dough. To a saucepan, add the milk, salt, and sugar. Place over medium-low heat and bring the milk mixture to 80-90 degrees F. You want the milk to be slightly warm but not hot.
    2 image collage showing milk mixture heated in saucepan and put in bowl.
  • Combine with roux. Transfer the milk mixture to the bowl of your stand mixer with the roux already added. Using the paddle attachment, stir to combine.
    2 image collage of milk mixture and roux added together.
  • Add sourdough starter. Next, add the active sourdough starter. Stir to combine.
  • Add bread flour. Add 2 cups of the bread flour to the mixture and stir to combine. Slowly add the rest of the bread flour.
    3 image collage showing bread flour added and mixed to make dough.
  • Add egg. The dough will be very wet and sticky. Add the egg and stir to combine fully.
  • Slowly add all-purpose flour. Switch the attachment to the dough hook and slowly add the all-purpose flour to the dough by adding ½ cup at a time, incorporating the flour with each addition.
    2 image collage showing all-purpose flour added and mixed in with dough hook.
  • Add butter. Once the flour is fully incorporated, add the softened butter. Stir to combine.
  • Knead. Set your stand mixer to medium speed and knead for 3 minutes. You will notice the dough taking shape. It should still be sticky but holding its shape.
    dough kneaded in rough , sitcky ball.
  • Cover and rest. Transfer the dough to a greased bowl, cover, and allow to sit for 30 minutes.
    dough resting in bowl.
  • Stretch and folds. After 30 minutes, remove the cover from the bowl, wet your hands, and grab the dough from one side. Stretch the dough up and fold it over, turn the bowl slightly, and repeat this process 2 or 3 more times until the dough has been released from the bowl. Cover and allow the dough to sit for 30 minutes. Repeat this process 1-3 more times. Your dough should be soft and stretch without breaking.
  • Bulk rise. Cover and allow the dough to rise for 6-12 hours or until the dough has doubled in size.
    dough doubled in size filling bowl.
  • Prepare pans. Grease 2 loaf pans, place a piece of parchment paper inside, and set them aside.
  • Divide dough. Turn the dough out onto a clean, dry surface. Using a bench scraper, divide the dough in half. Take each half and divide them into 3 balls.
    2 image collage showing dough and 3 balls divided.
  • Shape dough balls. Lightly flatten each ball into a rectangle, take one end and gently roll it up about halfway, fold in the sides, then finish rolling it up. Transfer the rolled dough to the prepared loaf pan. Repeat this process until all 3 balls have been rolled.
    2 image collage showing dough ball flattened and bottom corners folded.
  • Second rise. Cover and allow to rise for 2-4 hours or until the loaves have doubled in size.
  • Preheat oven. Preheat the oven to 375 degrees.
  • Top with egg wash. Make the egg wash in a bowl by adding an egg and water. Stir to combine. Using a pastry brush, brush on the egg wash.
    egg wash brushed on top of dough.
  • Bake. Bake at 375 degrees F for 35-40 minutes or until the tops are golden brown.
    baked sourdough milk bread with golden brown crust.
  • Cool. Remove from the oven, place them on a cooling rack, and allow to cool for 20 minutes before serving.

Notes

  • If you notice your sourdough starter is slow to activate, add a tbsp of rye flour to the mix to help increase activity.
  • I did two stretch and fold sessions.  You may need up to four sessions.
  • I used whole milk for this recipe.  If you use 1% or nonfat milk, you will want to increase the amount of butter you use to help add in more fat.  Reduce the amount of milk you use by 2 tbsp and add 2 tbsp of butter.

Nutrition

Calories: 163kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 112IU | Calcium: 33mg | Iron: 1mg