Soft and Sweet Sourdough Milk Bread

Instructions

The Night Before

1. In a large bowl gently mix all ingredients, just until incorporated. Let the dough rest for 10 minutes.
2. If measuring by volume, you might need a little more milk depending on how your dough feels. The dough should be tacky but not too sticky.
3. 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.
4. 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

1. Do one round of stretch and fold in the bowl to deflate the dough. Let the dough rest for 10 minutes.
2. Butter two loaf pans and set them aside. (I use cast-iron or glass loaf pans)
3. 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.
4. Let the dough rise at room temperature until doubled.
5. Preheat your oven to 400℉.
6. Score the loaves straight down the middle with a lame or razor blade. Spray each loaf lightly with filtered water.
7. Bake both loaves side by side in the center of the oven for 30 minutes. Rotate the loaves once at the 15-minute mark.
8. 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.