Sourdough Japanese Milk Bread

Sourdough Japanese Milk Bread

If you love soft, pillow-like bread with a hint of sweetness, then Sourdough Japanese Milk Bread is something you must try. Combining the traditional tangzhong method with the natural fermentation of sourdough, this bread achieves a fluffy texture and a rich flavour that makes it perfect for sandwiches, toast, or simply enjoying on its own with butter.

Why Sourdough Japanese Milk Bread?

Japanese milk bread, also known as Shokupan, is renowned for its ultra-soft, cloud-like texture, achieved using a tangzhong starter. This is a cooked mixture of flour and milk that helps retain moisture in the bread, resulting in a tender crumb. By incorporating sourdough starter, we add a unique depth of flavour, giving the bread a slightly tangy note that elevates it beyond the ordinary.

This recipe may require a little patience, but the results are worth every minute spent. It’s perfect for home bakers who love working with sourdough and are looking to experiment with something new.

Ingredients:

For the Tangzhong:

  • 120g milk
  • 35g bread flour

For the Dough:

  • 165g milk
  • 1 egg
  • 75g sugar
  • 100g sourdough starter
  • All the tangzhong
  • 350g bread flour
  • 110g plain flour
  • 1 teaspoon salt (5g)
  • 65g unsalted butter, room temperature

Step-by-Step Instructions:

Make the Tangzhong:
Begin by preparing the tangzhong. In a small pan over low-medium heat, whisk together the milk and bread flour. As it heats up, the mixture will thicken (this should take about 3-5 minutes). Once it turns into a thick but light paste, remove it from the heat and transfer it to a small bowl. Cover and let it cool for about 30 minutes.

Mix the dough:

In the bowl of a stand mixer, add the flour, milk, egg, sugar, sourdough starter, cooled tangzhong and salt. Using the paddle attachment, mix until everything is mostly combined. Don’t worry if there are some clumps—this is completely normal.

 

Next, attach your dough hook and set your mixer to low-medium speed, allowing the ingredients to come together into a moist dough.

Incorporate the Butter:

Once your dough is formed, start adding the butter, one pat at a time. Make sure each pat is fully incorporated before adding the next one. After all the butter is added, increase the mixer speed to medium and mix for 7-9 minutes, or until the dough passes the windowpane test (a sign of well-developed gluten). This can take longer depending on your mixer, you want to be patient here and wait until the dough comes free from the bowl


Shape the Dough:

Oil a clean surface and dump the dough onto it. Shape the dough into a ball. Lightly oil the mixing bowl or use a clean one, place the dough inside, and cover it with a kitchen towel. Allow the dough to bulk rise in a warm place for 8-10 hours (depending on your kitchen’s temperature, it may take only 4-6 hours). By the end, it should have expanded to about 2.5-3 times its original size.

Final Shaping:

Once the dough has risen, lightly oil your work surface again and dump the dough out. Gently press out any large bubbles and shape it into a ball. Let it rest for 10 minutes. Oil your Pullman loaf pan (or two 9-inch pans) and set aside.

Using an oiled bench scraper or a sharp knife, cut the dough ball into six equal triangles. Flatten each triangle into a rectangle and fold the sides into the center, stitching them together if needed. Roll the dough from top to bottom, then place each roll seam-side down into the prepared pan.

 

Overnight Rise:

Cover the pan with plastic wrap, kitchen towel, or the lid of your bread tin and let the shaped dough rise overnight in the fridge (for 10-12 hours).

    Bake:

     


    Remove the dough from the fridge and preheat oven to 190°C. Bake with the lid on for the first 20 minutes of the bake, then remove lid and continue baking until golden brown (approx. 45 minutes total cooking time)

     

     

     

     


    Once done, gently overturn the loaf onto a cooling rack and let it cool for 2 hours to ensure the best crumb.

     

     

     

    A Few Pro Tips:

    • Why the Tangzhong? The tangzhong method locks in moisture, which helps the bread stay soft and fresh longer.
    • Shaping the Dough: Shaping might seem tricky, but the rolling technique creates those gorgeous layers inside the loaf. Take your time, and don’t worry if the dough seems a bit tight—it will relax as it proofs.
    • Storing Your Bread: Once cooled, store the bread in an airtight container. It will stay soft and fresh for up to 4 days at room temperature, or you can freeze it for up to a month.

    This sourdough Japanese milk bread brings together the best of two worlds—the traditional method for an ultra-soft bread and the slow fermentation of sourdough for a deep flavour. Whether you’re using it for toast, sandwiches, or enjoying a slice with butter, it’s a beautiful soft bread that will quickly become a favourite in your kitchen!

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