Milk bread

This is a very simple bread with sourdough that can be done by anyone without any bread baking skills or any dedicated utensils like a baking stone or bannetons. A simple cake pan is enough. I wanted to make a different bread than I do most of the time, with a soft texture and a white, milky crumb. And here it is. If you cannot eat the crunchy crust of a country bread type, you might want to turn to this kind of bread. The crust is also soft and it barely distinguish in texture from the crumb. Although it is not my favorite type of bread, it was well appreciated by others who were more used with soft breads.

  • 430ml cold milk
  • 220ml water (room temperature)
  • 240g sourdough (100% hydration)
  • 50g butter (melted)
  • 1000g white wheat flour
  • 18g salt
  • (optionally) 1 beaten egg to brush the top of the bread.

  1. 10:00AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 10:15AM Cover the bowl with a lid and let it stand at 22ºC. This is the bulk fermentation phase.
  3. 14:05 Divide the dough in 3 and shape 3 oblong loaves. 
  4. 14:20 Brush 3 non-stick pans with a bit of oil and put the dough inside. On top of the bread, brush the surface with the beaten egg. Let them raise for the 2nd fermentation, covered or just put them in the closed oven (not turned on).
  5. 16:20 Turn on the oven at 200ºC and put the breads inside, if they are not already in. Bake them for 1hour keeping the same temperature. 


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