Sourdough Hokkaido Milk Bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk offers a lower-calorie alternative.

sourdough starter

🥗Healthier: store-bought starter

💰Cheaper: none

Store-bought starters are convenient for beginners.

egg

🥗Healthier: flaxseed meal

💰Cheaper: none

Flaxseed meal acts as a binding agent for vegan options.

Prepare the levain by mixing whole wheat flour, bread flour, and starter and let it sit for 6 hours.

Make the tangzhong by whisking together bread flour, water, and milk in a saucepan, cooking until thickened, and letting it cool for 2-3 hours.

In a mixing bowl, combine bread flour, salt, sugar, and powdered milk.

Heat milk, heavy cream, and butter in a microwave-safe bowl for about 30 seconds.

In a stand mixer, combine the tangzhong, milk-cream-butter mixture, and levain with the flour mixture and knead until soft and sticky, about 15 minutes.

Let the dough rise in a well-oiled bowl covered with plastic wrap for about 12 hours or until doubled in size.

Divide the dough into 4 equal pieces, shape each piece into an oval, fold, and roll into a rectangle, sealing the edges.

Place the shaped dough in a buttered loaf tin, cover, and let rise for 2-4 hours.

Brush the tops with egg wash and bake at 350°F for about 45 minutes until golden brown and internal temperature reaches 190-200°F.

Cool in the tin for 5 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens