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Milk Bread

Posted by akvenable on

When quarantine started over a year ago, I took up a new hobby: making and keeping up with sourdough. Here is one of my favorite sourdough recipes, but I will not take all the credit. I got it from This Old Gal. Hokkaido Milk Bread is the best sandwich bread ever! I also love to make French Toast with it. The other day I experimented with the dough after the long last fridge fermentation stage and made Bombolini or Beignets with the slightly sweet dough and they turned out perfectly! Here is what I did:

The big ball of dough autolyzing a couple hours or so before going into the fridge-

After the dough sits overnight in the fridge, roll it out and prepare it for your bread pans. Don’t forget to save a couple of dough balls for these donuts (or even make a mini babka twist which also works well and tastes delicious)!

These pillowy clouds of dough are now ready for the oven

Don’t forget the butter the tops while hot and fresh out of the oven, then loosen and pop them out of their pans

A little peek of the light and fluffy crumb of the milk bread when you cut it with a bread knife, but I love to pull it apart too for dipping in soup

Recipe:

Levain

Dough

After Autolyze

  • 7 grams sea salt
  • 52 grams butter softened

Instructions:

Day One, Evening – Prep the Levain

  • Prepare Levain and place in a draft free spot overnight.

Day Two

  • Combine all ingredients, except butter and salt.
  • Autolyse 30 minutes.
  • Add the remaining ingredients and knead in mixer for 13 – 15 minutes at speed 3-4 until windowpane effect.
  • Put in buttered bowl, cover and let rise at room temperature for 2 hours.
  • Fold and put in refrigerator overnight, covered.

Day Three – Baking Day

  • Remove from refrigerator and divide into four pieces.
  • Roll each piece into oval shape, fold in the sides and roll them up.
  • Bench rest for 10 minutes.
  • Unroll the dough along the seam and then roll up again, tighter than the first time.
  • Put the pieces seam side down into the pan.
  • Cover and rise at room temp for 6 hours or until dough has tripled (dough rises a lot in the last 15 minutes).
  • Bake at 350 degrees for 45 minutes.
  • Brush top with butter when warm.
  • Remove from pan and let cool completely before slicing.
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