Basic Sourdough Milk Bread

This is the basis for any enriched bread. It can also be used alone as in this recipe.


  • ⅔ cup heavy cream
  • 1 cup, plus 1 tablespoon milk
  • 1 large egg (at room temperature)
  • ⅓ cup sugar
  • optional: 1 serving of tang zhong at room temp
  • 125 g AP flour
  • 375 g bread flour
  • 75g sourdough starter
  • 1½ teaspoons salt
  • Egg wash: whisk together 1 egg with 1 teaspoon water


  1. Mix cream and milk and warm to 95F.
  2. In the bowl of a mixer, add ingredients in the following order: cream-milk mixture, egg, sugar, AP flour, bread flour, sourdough starter, tang zhong if using, and salt.
  3. Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour ¼ cup at a time until it comes together.
  4. After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with plastic wrap and let it rise for 8-12 hours in an oven with the light on.
  5. The dough will grow to 1.5X its original size.
  6. If you’re not using it right away, leave in fridge. Or use it for various bready stuff. Continue to the next step for just pure bread.
  7. In the meantime, grease two baking vessels on all sides with butter. After the proofing, dump the dough on a lightly floured surface, and cut it in half. I made a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan.
  8. With the other half of the dough, I cut it into eight equal pieces and made buns. Once shaped, let the dough proof for another hour.
  9. Preheat the oven to 350 degrees F. Brush the risen dough with egg wash.
  10. Bake the loaves for 23-25 minutes.
  11. Remove from the oven and brush the buns with sugar water to give them a really great shine, sweetness, and color.

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