Sourdough Milk Bread [Michael Bromilow's Personal Wiki]

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====== 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.

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

Cool 10 mins in tin, 1hr on rack