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
- Mix cream and milk and warm to 95F.
- 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.
- 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.
- 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.
- The dough will grow to 1.5X its original size.
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees F. Brush the risen dough with egg wash.
- Bake the loaves for 23-25 minutes.
- Remove from the oven and brush the buns with sugar water to give them a really great shine, sweetness, and color.