Sourdough Discard Milk Bread

 

This is the best sourdough sandwich loaf recipe! Good way to use up some of the sourdough discard and the best thing is there is no sourdough tang, and the bread stays soft for up to 3 days!

Ingredients 

For 1.5kin Japanese bread tin

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 chevk 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 25 minutes at lowest rack in oven. No fan mode.

Roll and shape in baking in

2nd proof 2hours or until bread rise to about 1 cm from edge of tin

bake 170C for 35mins