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.

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FAQs – Soft Sourdough Japanese Milk Bread