Sourdough Milk Bread

Soft, fluffy, and delightfully tangy, sourdough milk bread is the perfect balance between classic Asian milk bread and traditional sourdough. It combines the mild sweetness and pillowy texture of milk bread with the deep flavor that only sourdough can offer.

Unlike regular bread made with commercial yeast, this recipe uses a natural sourdough starter, which not only adds flavor but also makes the bread easier to digest. The addition of milk and butter keeps the loaf rich and tender, making it ideal for both sweet and savory pairings.

Whether you’re looking for a breakfast bread, sandwich base, or something to enjoy with tea, sourdough milk bread is versatile and satisfying. It requires some patience because of the fermentation process, but the results are absolutely worth it.

⏱ Cooking Time & Serving

• Preparation & Fermentation Time: 8–12 hours (mostly resting)

• Baking Time: 35–40 minutes

• Total Time: 9–13 hours

• Servings: 10–12 slices (1 loaf)

🥖 Ingredients

For the Dough:

• 120 g (½ cup) active sourdough starter (fed and bubbly)

• 350 g (2 ¾ cups) bread flour

• 50 g (⅓ cup) all-purpose flour

• 200 ml (¾ cup + 2 tbsp) warm whole milk

• 1 large egg

• 40 g (3 tbsp) unsalted butter, softened

• 30 g (2 ½ tbsp) sugar

• 7 g (1 tsp) salt

For Egg Wash (optional):

• 1 egg yolk

• 1 tbsp milk

👩‍🍳 How to Make Sourdough Milk Bread

1. Feed Your Starter: Make sure your sourdough starter is active and bubbly before starting.

2. Mix the Dough: In a mixing bowl, combine starter, warm milk, egg, sugar, bread flour, and all-purpose flour. Mix until a rough dough forms.

3. Add Butter & Salt: Knead the dough until smooth, then incorporate butter and salt. Continue kneading for 8–10 minutes until soft and elastic.

4. Bulk Fermentation: Place dough in a greased bowl, cover, and let it rise at room temperature for 6–8 hours or until doubled in size.

5. Shape the Dough: Punch down the dough gently. Divide into 3–4 equal pieces, shape into balls, and place into a greased loaf pan side by side.

6. Final Proof: Cover and let the dough proof again for 2–3 hours, or until it rises just above the pan edge.

7. Preheat Oven: Heat oven to 180°C (350°F). Brush the top with egg wash.

8. Bake: Bake for 35–40 minutes until golden brown.

9. Cool & Serve: Remove from pan and cool on a wire rack before slicing.

📝 Notes

• If your kitchen is cold, the dough may take longer to ferment—be patient.

• For extra softness, replace half the butter with heavy cream.

• Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.

• You can use tangzhong (a cooked flour paste) for even more fluffiness.

❓ FAQs

Q1: Can I use skim milk instead of whole milk?
Yes, but whole milk gives a richer flavor and softer texture.

Q2: My bread is too dense—what went wrong?
This usually means your starter wasn’t active enough or the dough was under-proofed. Make sure to wait until it doubles before shaping.

Q3: Can I add fillings?
Absolutely! Try chocolate chips, raisins, or even savory options like cheese.

Q4: Do I need a stand mixer?
No, but a stand mixer makes kneading easier. You can knead by hand until the dough passes the “windowpane test.”

📊 Nutrition (per slice, based on 12 slices)

⚠️ Disclaimer

This recipe is for general information and enjoyment purposes only. Eat in moderation as part of a balanced diet. Contains common allergens such as wheat, milk, eggs, and butter—avoid if you have related allergies.