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Soft Fresh Milled Flour Sourdough Sandwich Bread (tangzhong method)

Delicious fresh milled flour sourdough sandwich bread made with the tangzhong milk-scalded flour method. This bread has a lovely golden crust, and is as soft and bendy as store-bought bread, stays fresh longer, and needs no butter, oil, or honey.
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Prep Time 15 minutes
Cook Time 1 hour
Fermenting time 6 hours
Servings: 1 loaf
Course: Breakfast, Snack
Ingredients Equipment Method

Ingredients
  

For the flour scald
  • 37 g whole wheat flour  (4 ½ Tbsp)
  • 150 g milk (½ cup + 2 Tbsp)
For the final dough
  • 100 g ripe sourdough starter at 100% hydration (scant ½ cup)
  • All of the milk-scalded flour
  • 362 g whole wheat flour (2 ¾ cups)
  • 75 g milk (⅓ cup)
  • 225 g water (scant 1 cup)
  • 8 g salt (2 ½ tsp)

Equipment

  • 1 Small saucepan
  • 1 spoon
  • 1 Mixing bowl
  • 1 loaf pan
  • 1 cookie sheet

Method
 

Heat flour and milk
  1. Put the flour in a saucepan and add the milk, a little at a time, stirring it in with a fork thoroughly each time to prevent lumps from forming.
  2. Move the saucepan to the stove over medium heat. Stir constantly with a wooden spoon for a few minutes until it gets very very thick and bubbles if you stop stirring for a few seconds.
  3. Remove from the heat, and allow it to cool until you can hold your wrist in it for more than a few seconds.
Mix final dough
  1. Add all the ingredients, including the cooled milk scald, to a bowl and thoroughly mix with your hands until evenly combined and no traces of flour remain.
Rest, stretch, and fold
  1. Allow to sit for around 20 minutes, then do a series of stretch and folds. 
Ferment
  1. Ferment for around 4 hours in a warm room, or overnight in a cooler room, optionally doing another two sets of rests, stretch and folds early on in the fermentation. When it’s fermented it should feel a little airy and have increased in size.
Divide, shape, and proof
  1. Divide the dough if you’re making more than one loaf, and shape into pan loaves.
  2. Proof in greased loaf pans for around two hours, or until risen somewhat.
Bake
  1. Preheat the oven to 190ºC (375ºF).
  2. Place the loaves in the oven with a cookie sheet over the top and bake for 50 minutes, then remove the cookie sheet and bake for another 10 to 20 minutes, until golden-brown, firm, and slightly shrunken in from the edge of the pan.