Soft Sourdough Japanese Milk Bread

Soft Sourdough Japanese Milk Bread with Tangzhong Method

Creating the Soft Sourdough Japanese Milk Bread recipe was a labor of love that stemmed from my passion for both sourdough baking and Japanese milk bread. The inspiration came during a cozy afternoon when I was browsing through my favorite bread recipes. I had a hankering for the soft, airy texture of Japanese milk bread but also wanted to incorporate the complex flavors of a sourdough loaf. The idea of merging these two beloved types of bread excited me, and I knew I had to give it a try.

What is the Tangzhong Method?

My journey began with the Tangzhong method, a technique I’d grown to appreciate for its ability to create incredibly soft bread. I combined this with my well-nurtured sourdough starter, which I affectionately called “Doughy.” The process required some planning, as I needed to prepare the levain the night before. Watching the levain bubble and grow overnight was always a comforting sight, a reminder of the life and magic within sourdough baking.

The next morning, I prepared the Tangzhong paste, whisking flour and milk together until it formed a smooth, glossy mixture. As the kitchen filled with the warm, slightly sweet aroma, I felt a sense of anticipation. Mixing the dough was the most rewarding part—seeing the ingredients come together into a smooth, elastic ball was pure joy. The addition of the softened butter, piece by piece, transformed the dough into a rich, luxurious texture.

Bulk fermentation was a test of patience. I performed the stretches and folds diligently, knowing they were crucial for developing the dough’s structure. When it was finally time to shape the dough and place it in the Pullman pan, I felt a surge of excitement. The final proofing was slow, but as the dough rose to the rim of the pan, I knew I was on the right track.

Baking the bread filled my home with an irresistible aroma. The golden crust and the soft, pillowy interior were everything I had hoped for. Each bite had the delicate sour notes from the levain, perfectly balanced with the buttery richness of the milk bread. Sharing this Soft Sourdough Japanese Milk Bread with friends and family, I felt immense pride and joy, knowing I had created something special that blended my love for both sourdough and Japanese baking.

Chef’s Notes – Soft Sourdough Japanese Milk Bread

• The tangzhong should be smooth and thickened into a paste. Cool it slightly before adding to the dough.
• Perform stretches and folds gently to avoid tearing the dough, which helps in developing gluten.
• Allow the bread to cool completely on a wire rack before slicing to prevent a gummy texture.
• This Soft Sourdough Japanese Milk Bread is versatile and can be used for sandwiches, toast, or even as a base for pizza toast. Serve with our Fresh Strawberry Rhubarb Chia Spread or our Roasted 4-Ingredient Homemade Soy Butter
• The dough can be prepared the night before and refrigerated after the first rise. This can help develop the flavor and make the dough easier to handle.

Soft Sourdough Milk Bread

5.0 from 1 vote

Dive into the world of Japanese baking with this Soft Sourdough Milk Bread! With a delicate crust and a pillowy interior, this bread is perfect for sandwiches, toast, or even pizza toast. Naturally leavened with subtle sour notes and a buttery finish, it’s as delicious as it is golden. Follow this simple recipe to create a loaf that will impress everyone at your table!

Course: Main Course, Side DishCuisine: JapaneseDifficulty: Medium

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Servings

4

slices

Prep time

8

hours 

Cooking time

30

minutes

Calories

250

kcal

Resting Time

10

minutes

Total time

8

hours 

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Levain

• 1/4 cup high-protein bread flour (King Arthur Baking Bread Flour)

• 1/2 tablespoon superfine sugar

• 2 tablespoons water

• 1 tablespoon ripe sourdough starter (100% hydration)

• Tangzhong

• 1/4 cup high-protein bread flour

• 1/2 cup whole milk

• Main Dough

• 2 cups high-protein bread flour

• 1/3 cup whole milk

• 1 medium egg (beaten)

• 1/4 cup unsalted butter (softened)

• 1 tablespoon superfine sugar

• 1 teaspoon salt

• 1/3 cup ripe levain

• Topping

• 1 whole egg (beaten)

• Splash of whole milk

• Alternative Ingredients:

• High-Protein Bread Flour: All-purpose flour texture may vary

• Superfine Sugar: Granulated sugar use slightly less

• Whole Milk: Almond milk or soy milk for dairy-free

• Unsalted Butter: Vegan butter or margarine for dairy-free

• Egg: Flaxseed meal mixed with water for vegan

Directions

• Prepare Levain – In a medium jar, combine the levain ingredients and mix well. Cover and let it sit in a warm place overnight.
• Make Tangzhong – In a saucepan over medium-low heat, whisk together the flour and milk until it thickens into a paste (about 3-4 minutes). Allow it to cool before using.
• Mix Dough – In a stand mixer bowl with the paddle attachment, combine flour, milk, egg, sugar, salt, ripe levain, and tangzhong. Mix on low for 1-2 minutes until combined. Switch to the dough hook and mix on medium for 4-5 minutes until smooth.
• Rest Dough – Let the dough rest in the bowl for 10 minutes.
• Incorporate Butter – On low speed, add softened butter one piece at a time over 5-8 minutes until fully incorporated.
• Bulk Fermentation – Transfer dough to a container and cover. Perform two sets of stretches and folds at 30-minute intervals during the first hour of bulk fermentation.
• Shape Dough – Grease a Pullman pan with oil. Divide dough into three equal pieces (about 200 grams each), shape into tight rounds, and place in the pan.
• Proof Dough – Cover the pan and let it proof in a warm place for about 3.5 hours until it reaches the rim.
• Bake Bread – Preheat oven to 350°F (175°C). Slide the lid onto the Pullman pan and bake for 45 minutes. Remove lid and check internal temperature (should be around 200°F). If needed, bake an additional 5 minutes.
• Cool Bread – Let the loaf rest in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

• Stand Mixer
• mixing bowls
• measuring cups and spoons
• baking sheet
• digital scale
• bench scraper

Nutrition Facts

• Calories: 250kcal
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 200mg
• Potassium: 100mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 5g
• Protein: 6g
• Vitamin A: 300IU
• Vitamin C: 0mg
• Calcium: 50mg
• Iron: 2mg

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