SourdoughJapaneseMedium

Sourdough Tender Milk Loaf

Name: Sourdough Tender Milk Loaf
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 1 servings
Cuisine: Japanese
Ingredients: 150 g active sourdough starter, at room temperature and bubbly, fed 4–6 hours prior, at peak (doubled and foamy); 350 g bread flour; 50 g whole wheat flour; 140 ml whole milk, at room temperature; 1 whole large egg, at room temperature; 30 g unsalted butter, at room temperature, soft, cut into small cubes; 8 g kosher salt or fine sea salt; 10 g granulated sugar; 1 whole large egg, for egg wash, beaten with 1 tablespoon water (optional)

From the MyKitchenBank Kitchen

A Japanese-inspired sourdough loaf with milk and egg, producing a tender, fine crumb with gentle sourness. Slow fermentation develops flavor while keeping the loaf light and delicate. Perfect for toasting or serving alongside breakfast.

Prep: 25 min
Cook: 35 min
Wait: 9 hr
Total: 10 hr
Makes: 1 loaf (about 12 slices)

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Steps

Before you start

Remove sourdough starter from the refrigerator 1 hour before mixing to bring to room temperature
Have all ingredients at room temperature (68–72°F / 20–22°C)
Preheat oven and Dutch oven to 450°F (232°C) during the final 30 minutes of the second rise

1
Mix dough
- In a large bowl, whisk together the sourdough starter, milk, and egg until well combined.
- Add the bread flour, whole wheat flour, sugar, and salt.
- Using a bench scraper or your hand, fold and mix until all flour is incorporated and no dry flour remains.
- The dough will be shaggy and slightly sticky.
- Cover the bowl with a damp kitchen towel or plastic wrap and let rest for 30 minutes at room temperature.
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Ready when: Dough is homogeneous and slightly tacky
Tip: Resting before kneading allows the flour to fully absorb the liquid, making the dough easier to work with.
2
Incorporate butter
- After the 30-minute rest, add the softened butter to the dough in two additions.
- Using a folding and stretching motion (wet hand method), integrate the butter into the dough.
- Fold the dough from bottom to top, then rotate the bowl 90 degrees and repeat for 3–4 minutes until the butter is completely incorporated and the dough is smooth and elastic.
- The dough should feel soft and slightly tacky but not sticky.
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Ready when: Butter is fully incorporated; dough is smooth, cohesive, and springs back when poked
Tip: If the dough is very warm (above 78°F / 26°C), chill it briefly before proceeding; warm dough will ferment too fast and over-develop.
3
Bulk fermentation — stretch and fold
- Place the dough in a clean, lightly oiled bowl.
- Over the next 3 hours, perform stretch-and-folds every 30 minutes for the first 2 hours (4 total sessions).
- For each fold: wet your hand, grip the dough from one side, stretch it up and fold it over itself.
- Rotate the bowl 90 degrees and repeat on all four sides.
- Each set takes about 1 minute.
- Between folds, leave the dough at room temperature (68–72°F / 20–22°C) covered with a damp towel.
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Ready when: After 3 hours, dough is roughly 1.5 times its original size, feels airy, and jiggles when the bowl is gently shaken
Tip: Stretch-and-folds are essential for building gluten structure without intensive kneading, which would overwork an enriched dough.
4
First proof at room temperature
- After the final stretch-and-fold (at the 2-hour mark), leave the dough to rest, covered, for another hour at room temperature.
- The dough will continue to rise gently and develop flavor through slow fermentation.
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Ready when: Dough has increased by 50% in volume and feels jiggly but still holds shape
Tip: Avoid over-proofing at this stage; the dough should rise noticeably but not double entirely.
5
Cold retard (overnight)
- After the 3-hour bulk fermentation (1 hour post-final fold), transfer the dough to a lightly oiled banneton or proofing box, seam-side up.
- Cover tightly with plastic wrap or a plastic bag and refrigerate at 38–40°F (3–4°C) for 12–16 hours.
- This extended cold fermentation develops deep flavor and makes the dough easier to score and shape.
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Ready when: Dough is chilled throughout and holds its proofed shape without collapsing
Tip: Cold dough is much easier to score and bake; it also develops a more complex, deeper sourdough flavor than room-temperature fermentation alone.
6
Preheat oven and prepare panOven 450°F / 230°C
- Remove the dough from the refrigerator 15 minutes before baking.
- Preheat the oven to 450°F (232°C).
- If using a Dutch oven or covered baking vessel, place it in the oven to preheat as well.
- Lightly oil or line a 9×5-inch (23×13 cm) pullman pan with parchment paper, or prepare a standard loaf pan.
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Ready when: Oven and pan are fully preheated and ready for dough
Tip: For a pullman loaf with a tender, even crumb, use a covered pan. For an open-top loaf with more crust, use an uncovered loaf pan or Dutch oven.
7
Shape and final proof
- Turn the cold dough out onto a lightly floured surface, seam-side down.
- Gently pre-shape by folding the edges toward the center to create surface tension, then let rest for 15 minutes.
- For a pullman loaf: final-shape by rolling or folding the dough into a cylinder that fits snugly into the prepared 9×5-inch pan.
- For an open loaf: shape into an oval or round and place seam-side up in a banneton or on parchment.
- Cover loosely and let proof for 1–1.5 hours at room temperature until the dough rises by about 30–40% (it should spring back slowly when gently poked, with a slight indent remaining).
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Ready when: Dough is pillowy, has risen 30–40%, and springs back slowly when pressed gently
Tip: Do not let the dough overproof; it should feel jiggly but hold shape. Overproofed dough will spread flat in the oven and lack oven spring.
8
Score and prepare for bake
- If baking in an uncovered loaf pan or Dutch oven, score the top of the dough with a sharp lame or serrated knife, making a single deep slash down the center (about ½ inch / 1 cm deep) or two parallel slashes.
- If using a pullman pan with a lid, leave the dough unscored.
- Brush the top with egg wash (beaten egg mixed with 1 tablespoon water) for a shiny, golden finish, if desired.
- This step is optional but recommended for a bakery-quality crust.
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Ready when: Score is clean and deep; egg wash is evenly applied
Tip: Score decisively and quickly so you don't deflate the dough. A sharp blade prevents dragging, which tears gluten strands.
9
Bake covered (first phase)Oven 450°F / 230°C
- Transfer the dough to the preheated pan or Dutch oven.
- If using a Dutch oven, place the dough (on parchment if using) inside and cover with the hot lid.
- If using a pullman pan, close the lid.
- Bake at 450°F (232°C) for 20 minutes covered.
- The covered environment traps steam, helping the dough spring and develop a tender crumb while the crust sets.
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Ready when: Loaf is visibly larger and light golden at the edges (visible through oven window)
Tip: Do not open the oven during this phase; opening lets steam escape and reduces oven spring.
10
Bake uncovered (second phase)Oven 450°F / 230°C
- Remove the lid (or pullman top) and continue baking at 450°F (232°C) for 12–15 minutes more.
- The loaf should turn deep golden brown on top and the sides should also be richly colored.
- The internal temperature should reach 205–210°F (96–99°C) when measured in the center with an instant-read thermometer.
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Ready when: Crust is deep golden brown; internal temperature is 205–210°F (96–99°C); loaf sounds hollow when tapped on the bottom
Tip: If the crust is browning too quickly, reduce heat to 425°F (218°C) for the uncovered phase.
11
Cool completely
- Remove the loaf from the oven and carefully turn it out onto a wire cooling rack (remove from the pan or Dutch oven).
- Let cool completely at room temperature for at least 1 hour before slicing.
- The crumb continues to set as it cools, and slicing too early can result in a gummy texture.
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Ready when: Loaf is completely cool to the touch and feels firm on the bottom; crumb has set
Tip: Resist the urge to slice while warm; warm crumb is soft and may appear gummy, even though it's properly baked.

Good to know

Tips

Active sourdough starter is crucial. Feed your starter 4–6 hours before mixing so it's bubbly and at peak fermentation; it should double or more and smell pleasantly sour and yeasty. A sluggish or unfed starter will result in slow fermentation and dense crumb.
Temperature control is essential for this recipe. Bulk fermentation should occur around 70–72°F (21–22°C). Warmer environments (above 75°F / 24°C) will speed fermentation and reduce flavor development; cooler environments (below 68°F / 20°C) will slow fermentation and require longer timing. Adjust timing accordingly.
The cold retard overnight is not just for flavor—it makes the dough much easier to handle and score. Cold dough is less sticky and springs more dramatically in the oven, producing better oven spring and a lighter, more open crumb.
This loaf is enriched with milk, egg, and butter, making it naturally sweeter and more tender than a basic sourdough. It toasts beautifully and is excellent for breakfast or alongside soup. The gentle sourness complements breakfast jams and spreads.

Make ahead

Prepare the dough through the bulk fermentation and cold retard (step 5) up to 24 hours in advance. The dough can be baked directly from cold, adding 5–10 minutes to the baking time. Alternatively, remove from the refrigerator 1.5–2 hours before baking for a gentler rise.

Storage & reheating

Store the cooled loaf wrapped in a clean kitchen towel or breathable bread bag at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To refresh, spritz with water and warm in a 375°F (190°C) oven for 5–10 minutes. Do not refrigerate; cool temperatures accelerate staling.

Substitutions

whole wheat flour → spelt flour or rye flour. Rye adds earthiness and complexity; use the same amount. Spelt is milder and lighter. Both increase hydration slightly, so reduce other liquid by 5–10 g if the dough feels wet.
whole milk, at room temperature → water or unsweetened oat milk. Water will produce a slightly firmer crumb and more pronounced sourdough tang. Oat milk mimics dairy and adds subtle sweetness. Use the same volume.
unsalted butter, at room temperature → neutral oil (canola, sunflower). Use 25 g oil instead of 30 g butter. Oil will make the crumb slightly more tender and less structured; mix in during bulk fermentation.
large egg, at room temperature → 40 ml additional milk or water. Omit the whole egg and add the same liquid to the milk. The loaf will have a slightly less tender crumb and less rich flavor, but will be vegan.