Let me introduce you to the softest, most pillowy, most delicious sourdough milk bread ever.
This super soft and light bread is made with fresh milk and honey for the perfect tender sweet crumb. It makes excellent sandwich bread, French toast, and croutons … if it lasts that long.
Just like all my other sourdough recipes this special sourdough milk bread goes through a long, slow fermentation that helps to break down hard to digest gluten and activate tummy-friendly enzymes. I would go so far as to say this is as close to “no guilt” white bread as you can get!
The recipe makes two sandwich-size loaves, perfect for everyday eating, gifting, or freezing for convenience.
Everybody who has tried this bread has fallen in love with its soft texture and sweet but full-bodied flavor!
Try this bread in my favorite sandwich, the Monte Cristo! Or my second favorite, a simple grilled cheese with homemade Healthy Probiotic Mayonnaise!
Sourdough Milk Bread
This soft sourdough milk bread is lightly sweetened with honey for the perfect balance of flavors!
Ingredients
- 250 grams (1 cup after being stirred down) active sourdough starter, 100% hydration
- 300 grams (2 1/4 cups) organic all-purpose flour
- 300 grams (2 1/4 cups) organic bread flour
- 40 grams (2 tablespoons) raw honey
- 420 grams (1 2/3 cups) milk (I use raw milk)
- 17 grams (2 1/2 teaspoons) salt
Instructions
The Night Before
- In a large bowl gently mix all ingredients, just until incorporated. Let the dough rest for 10 minutes.
- Using slightly wet hands do several rounds of stretch and folds in the bowl, letting the dough rest for 5 minutes in between each round.
- Once the dough is soft and smooth with long strand gluten development, gently shape it into a ball in the bowl. Cover and proof overnight at room temp (65℉). I let mine go for 10 to 12 hours.
The Next Morning
- Do one round of stretch and fold in the bowl to deflate the dough. Let the dough rest for 10 minutes.
- Butter two loaf pans and set them aside. (I use cast-iron or glass loaf pans)
- Lightly flour your work surface and turn the dough out. Divide in half and gently shape each half into a loaf by first patting the dough into a rectangle. Next, bring the top third toward the center and the bottom third over it. Let the dough rest for a few minutes and then do the same patting out and folding over in the opposite direction. Let the dough rest seam side down for 5 minutes before transferring it into the loaf pan for the final rise.
- Let the dough rise at room temperature until doubled.
- Preheat your oven to 400℉.
- Score the loaves straight down the middle with a lame or razor blade. Spray each loaf lightly with filtered water.
- Bake both loaves side by side in the center of the oven for 30 minutes. Rotate the loaves once at the 15-minute mark.
- Remove the loaves from the oven and let them cool for 5 minutes before turning the loaves out of the pans and cooling them completely on wire racks.
Notes
What size loaf pan?
Both the 8 1/2 by 4 1/2-inch and 9 by 5-inch pans will work well for this recipe. If you use the 8 1/2-inch pans the loaves will be taller. 9-inch pans will give a wide loaf.
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Leticia
Monday 2nd of September 2024
My loaves did not double once they were in the baking pans. I let them sit for quite awhile. The loaves were very good but small.
Any advice for next time?
Butter For All
Friday 6th of September 2024
Hi Leticia,
With sourdough sometimes the timing is unpredictable. You may have needed to wait a little bit longer. How long did they go?
Kimberly
Sunday 11th of August 2024
Could this recipe be made (or adapted) in a bread machine?
Butter For All
Thursday 15th of August 2024
Hi Kimberly,
I think it really depends on the size of the bread machine, so you know that this recipe makes two standard loaves, I believe bread machine loaves are typically smaller. So you would have to adjust the quantity. If you are already making successful sourdough bread in your bread machine, you could just sub the milk for the water, and add a little honey. I think that would pretty much get you the same thing!
I have to be honest here, I've never used a bread machine. But with that said if you feel comfortable with it, go for it!
Andrea
Monday 15th of July 2024
Hi! <3
Dying to try this recipe but I'm a little weary about the overnight proofing? I usually do around 6 hours of bulk fermentation for regular sourdough bread since my house is kept at around 74F. I then cold proof for another 12-24 hours or so. I feel like proofing it on the counter overnight would leave me with an over-fermented dough! What do you think?
Candice
Wednesday 31st of July 2024
@Butter For All, I just tried recipe and am at final rise in bread pans mine had original rise way over doubleing in in 6 hrs only so now it's sitting in it's bread pans for almost 1 hr and I'd say at least another HR to go or so before baking. I was going to wait your 10 hr time but got yelled at by my sister to STOP don't over proof so I aired on the side of caution lol. Plus just started this morning with mixing dough and all so hoping to squeeze it all in before bed time lol.
Butter For All
Wednesday 17th of July 2024
Hi Andrea!
No-one knows your starter better than you! While I will usually push fermentation way past what most people feel comfortable with, I think it's wise to listen to your instinct in this case. I will say that with a balanced starter, a AP or bread flour dough can easily ferment for 12 hours at room temperature before shaping. Mine often triples before shaping and still has plenty of gas to rise completely. I also prefer the taste and texture of a well proofed dough. It is only when bacteria out performs yeast that you have a problem with over-proofed hard-to-handle dough. Feel free to modify (with a cold retard if you like) the recipe for your specific circumstances. Hope that's helpful!
Happy baking!
Corinne
Friday 28th of June 2024
I always make this bread but I was wondering if you can use buttermilk instead of regular milk ?
Butter For All
Friday 28th of June 2024
Hi Corinne,
Absolutely! Buttermilk makes a nice and tangy, rich, soft, bread. You may need to adjust hydration a little bit, because buttermilk is a little thicker than regular milk.
Lisa
Thursday 20th of June 2024
I am excited to try this recipe! Curious though.. is there no concern to using milk and letting it sit at room temp overnight? Usually I just use water.. Thanks!
Butter For All
Monday 24th of June 2024
Hi Lisa,
The natural preservative qualities of fermentation keep any harmful pathogens from forming in the dough. In all my years of sourdough baking I've never had a problem with rich doughs fermented at room temperature. Hope that puts your mind at ease!