Ingredients
Scale
Tangzhong
- 25g bread flour
- 125ml whole milk
Dough
- 150g active sourdough starter (100% hydration)
- 360g bread flour
- 50g sugar
- 6g salt
- 1 large egg (50g)
- 120ml whole milk (room temperature)
- 45g unsalted butter (softened)
- All of the cooled tangzhong
- Butter for greasing pan
Instructions
- Make tangzhong: Whisk flour and milk in saucepan. Cook over medium-low heat, stirring constantly, until thickened (3-5 minutes). Cool to room temperature.
- Mix dough: Combine tangzhong, starter, flour, sugar, salt, egg, and milk. Mix until shaggy. Rest 30 minutes.
- Add butter: Knead dough until smooth (5 minutes), then add butter one tablespoon at a time. Continue kneading 12-15 minutes until smooth and elastic (passes windowpane test).
- First rise: Place in greased bowl, cover. Rise 4-8 hours at room temperature until 50-75% larger.
- Shape: Divide dough into 3-4 pieces. Rest 15 minutes. Roll each into rectangle, fold sides in, roll up tightly. Place seam-side down in greased 9×5 inch pan.
- Final proof: Cover and proof 3-4 hours until dough rises 1 inch above pan rim (or refrigerate overnight, then bring to room temperature 1 hour before baking).
- Bake: Preheat oven to 175°C (350°F). Optional: brush with egg wash. Bake 30-35 minutes until golden brown and internal temperature reaches 90°C (195°F). Tent with foil if browning too quickly.
- Cool: Remove from pan immediately. Brush top with butter. Cool 1 hour before slicing.
Notes
- Room temperature 3-4 days in airtight container, or freeze up to 3 months.
- Prep Time: 30 minutes (active)
- Cook Time: 30-35 minutes
- Category: bread