This is a good way to use up some of the sourdough discard. The bread stays soft for up to 3 days! Whether there is no sourdough tang in the bread depends on how old the discard is - for fresh discard (made within a day or two), there is no/slight sourdough tang. For older discard made more than a few days' ago, there will be some sourdough tang.
Ingredients
For 1.5kin Japanese bread tin (4.7 x 7.8 x 5.1 in. )(12 x 20 x 13 cm)
335g bread flour
20g milk powder
2g instant yeast
5.5g salt
40g sugar
37g egg (white or yolk)
111g water
75g milk
27g butter
90g starter/discard
For 490g loaf tin
221g bread flour
13g milk powder
1.3g instant yeast
3.3g salt
26g sugar
24g egg (white or yolk)
73g water
50g milk
18g butter
59g starter/discard
Method
1. Combine all ingredients, except butter and salt, in mixer and knead at medium speed until it comes together in a ball of dough and is smooth and shiny.
2. Add butter and salt, and knead for until dough is smooth and flaps against the mixing bowl.
3. Do window pane test (for gluten development) and proof for 1 hour or until double in size.
4. Transfer the dough to work surface and gently deflate it. Divide into 2 or 3 equal pieces and roll in balls. Cover and rest 15 minutes.
5. Take each dough ball and deflate it with your hand. Use a rolling pin to roll the dough ball flat. Shape dough (swiss roll method) and place in pullman tin until dough reaches 90% of tin capacity - around 1.5 hour. To check readiness, press dough lightly with your finger - if the dent stays, it means ready to bake.
6. Egg or milk wash, then bake 170deg cel for 20 minutes at lowest rack in oven. No fan mode.
7. Once baked, remove tin from the oven and gently drop the tin on a surface to release steam. Re,ove the loaf from the pan, place it on a wire rack and let it cool completely before cutting.
