Sourdough Milk Bread

Taken from a note written in wiki downtime.

Levain:

• 70g active starter
• 120g plain flour
• 120g water

Leave for 3-4 hrs (at 21°C) to activate

Tangzhong:

• 45g bread flour
• 120ml whole milk
• 120ml water

Cook in a pan until a thick custardy mixture is obtained (the spoon can leave tracks where the bottom of the pan is seen)

(TWO LOAVES)

Dough:

• 600g bread flour (750g)
• 50g sugar (70g)
• 120g levain (150g)
• 120g water (150g)
• 120g milk (150g)
• 1 egg (1)
• 2 tsp/15g salt
• 80g butter (plus extra) (100g)
• 1 cup tangzhong

Ideally, start dough at night (21:00 onwards), bulk ferment overnight, knock back about midday the next day and second ferment, then the next morning move to tins and ferment, to bake at night. Overall 2-3 day lead time.

1. Mix dry ingredients
2. Add milk & water
3. Gently press in liquid until firm; autolyse 30 mins
4. Add egg, tangzhong, levain
5. Mix to dough
6. S&F in bowl 5 min
7. Add butter MAKE SURE SOFT
8. S&F in bowl until bits between fingers stretch into window panes
9. Bulk ferm (about 6 hours at 21°C)
10. Knock back (just fold a few times on a worktop) and cut into 2 balls of dough
11. Second ferm (about 14 hours at 21°C)
12. Cut each dough ball into two, roll out and fold into a log then place at ends of a buttered bread tin.
13. Cover (oiled clingfilm is ideal) and ferment until dough is just peeking over the top of the tins.
14. Brush with lots of milk, enough that the
15. Oven at 180°C non-convection bottom shelf ~35 mins

Cool 10 mins in tin, 1hr on rack