As a family, we went through an intense baking phase (surprisingly just before the pandemic), and we tore through breads and various baked and breakfast sourdough foods. Then Mrs Sambar disavowed most carbs, so the house was devoid of bread. I kept a picture of my sourdough bread on my mantle in remembrance of times past.
Recently, having found that a balance is what is best for health, Mrs Sambar has issued a proclamation that bread is once more on the menu. There was much rejoicing in the land! Mrs Sambar asked for our classic sourdough bread. The only issue is that regular sourdough bread takes several days to rise/make and needs a lot of love and caring. Even then, the kiddos generally don’t swoon over it like we do.
So I decided to try a milk bread. As for why include sourdough, a plain milk bread just seems too.. sweet and bland. I truly believe every sweet product can be made better by a bit of sour or spice taste notes. In this recipe, I think the sourdough adds flavor rather than for long fermentation reasons.
It turned out excellent. Mrs Sambar and the kids polished off half the loaf today (I may have helped a smidgen). So, this recipe is a keeper.
The recipe was originally Maangchi’s ppang recipe (the OG of Youtube Korean recipes). I modified it for sourdough (and cut it in half for only one loaf!). The method is also slightly different. But for your viewing pleasure, here’s Maangchi :
Recipe
2 tbsp melted butter
130g whole milk (warmed to room temp)
2 tbsp sugar
1/2 packet of instant yeast
100g ripe sourdough (need that tang!)
3/4 tsp salt
1 egg (room temp)
190g AP flour (sifted) plus more for kneading and dusting
Method
Like Maangchi, I start with the butter, milk and sugar and mix well, then throw in the instant yeast and let it bloom.
Then everything but the flour dumped into the bowl, mix to incorporate the egg.
Then add in the flour and mix it together to make a dough. Use a dough scraper to get get it off the edges of the bowl if needed (it will still be sticky and shaggy). Use oil on your hands to get it to not stick.
Use a pull and fold method. Then let it sit and rise until doubled in size (about two hours).
Roll it out onto a floured work surface and knead it well (about 10 minutes or until it comes together into a soft ball). Then use the envelope method to roll the dough into a log.
Line a pan with parchment paper or shoot it with some oil and place the dough in the pan.
Let it rise in the fridge overnight and then take it out and let it come to temperature and rise up to the top of the pan. This may take a couple of hours.
Preheat the oven to 350, and set it in the oven. For the cast iron bread pan I like to use, I preheat a stone and it still takes 40 minutes. But if you use a regular tin, stick it in the middle rack and set it for 25-30 minutes.
Monitor it and take it out when it hits the right color notes.
Spread some butter and jam and enjoooy.