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Sourdough Japanese Milk Bread Recipe

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4 from 15 reviews

This Sourdough Japanese Milk Bread recipe combines the tangy depth of sourdough with the soft, pillowy texture of classic Japanese milk bread. Using a levain starter and the tangzhong method, this loaf yields a tender crumb with a slightly sweet flavor and a beautiful golden crust, perfect for sandwiches or enjoying on its own.

  • Author: Chef
  • Prep Time: 20 minutes active, plus 4-8 hours levain rise and 8-24 hours cold fermentation
  • Cook Time: 30 minutes
  • Total Time: Overnight (approx. 14 to 34 hours including rests and fermentations)
  • Yield: 1 loaf (about 800 g total weight)
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese fusion
  • Diet: Vegetarian

Ingredients

Levain

  • 30 g fed and active sourdough starter, 100% hydration
  • 60 g warm milk
  • 60 g bread flour

Tangzhong (Water Roux)

  • 23 g bread flour
  • 60 g water
  • 60 g milk

Dough

  • 275 g bread flour
  • 50 g granulated sugar
  • 4 g salt
  • 60 g warm milk
  • 1 egg
  • Levain (prepared as above)
  • Tangzhong (prepared as above)
  • 60 g unsalted butter, room temperature

Egg Wash

  • 1 egg
  • 1 tbsp milk

Instructions

  1. Make the levain: Mix the sourdough starter, warm milk, and bread flour together until combined. Cover and let it rise at room temperature until it doubles in size, approximately 4 to 8 hours.
  2. Make the tangzhong: In a small skillet or pot, whisk together the flour, milk, and water until smooth. Heat over medium-low heat, whisking frequently, until the mixture thickens to a pudding-like consistency but is still pourable (about 5 to 10 minutes). The whisk should leave a clear trail when dragged through the mixture. Pour into a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature.
  3. Prepare the dough: In a mixing bowl, combine the bread flour, sugar, salt, warmed milk, egg, levain, and cooled tangzhong. Mix until a shaggy dough forms. Gently incorporate the softened butter using your hands until fully blended.
  4. Autolyse and fold: Cover the bowl with plastic wrap and let the dough sit for 30 to 45 minutes. Then, slide your hand under the center of the dough and perform two coil folds to help develop gluten.
  5. Bulk fermentation with coil folds: Allow the dough to rise for 2 to 3 hours at room temperature, performing a coil fold every 30 to 45 minutes to improve dough strength.
  6. Cold fermentation: Cover the dough tightly with plastic wrap and place it in the refrigerator for at least 8 hours and up to 24 hours to develop flavor and texture.
  7. Shape the dough: Grease a baking tin. Remove the dough from the fridge and lightly flour your work surface. Divide the dough into 4 equal pieces (around 200 g each). Shape each piece into a smooth ball. Using a floured rolling pin, roll each ball into a rectangle about 4 inches wide and 8 inches long. With the short end facing you, roll the dough tightly away from you into a coil. Place each coil seam-side down into the greased baking tin side by side.
  8. Final proof: Cover the baking tin and let the dough proof until the dome rises above the edge of the pan, about 6 to 10 hours depending on ambient temperature. To create a warm environment for proofing, place the dough in an oven with just the light on and the door slightly cracked.
  9. Preheat the oven and apply egg wash: Preheat your oven to 400°F (200°C). Whisk together the egg and milk, then brush this egg wash evenly over the top of the loaf. Pierce any visible air bubbles with a toothpick or skewer.
  10. Bake the bread: Place the baking tin on the middle rack and bake for 10 minutes at 400°F. Then reduce the temperature to 350°F (175°C) and bake for an additional 20 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
  11. Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then transfer the loaf to a wire cooling rack and cool for another 30 minutes to 1 hour before slicing.

Notes

  • Ensure your sourdough starter is active and bubbly before using for the best rise.
  • If the dough shrinks while rolling, let it rest for 10 minutes to relax the gluten before continuing.
  • Coil folding is a gentle folding technique ideal for dough development without overworking the dough.
  • Proofing times vary greatly depending on room temperature; the oven light method creates a stable warm environment for consistent proofing.
  • The tangzhong method helps create a soft, moist crumb that stays fresh longer.
  • Baking times may vary depending on your oven; always check for a hollow sound as a sign of doneness.

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