Overnight Milk Bread Loaf
A cloud-like sandwich loaf with a subtle sweetness and delicate dairy aroma. The secret lies in a long, cold pre-fermentation that develops complex flavor and an irresistibly tender, feathery crumb without any chemical additives.
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This recipe borrows the tangzhong-inspired sponge technique common in Japanese and Korean bakeries. By allowing a portion of the flour to hydrate and ferment slowly in the refrigerator, you naturally develop gluten structure and depth of flavor that would otherwise require aggressive kneading or artificial improvers. The result is a loaf that stays soft for days and pulls apart in cottony strands.
Ingredients
strong white bread flour
300g
whole milk, lukewarm
180ml
active dry yeast
4g (1 tsp)
caster sugar
30g
fine sea salt
5g
unsalted butter, softened
30g
Instructions
1
Prepare the overnight sponge
Heat the milk until it feels slightly warm to the touch (around 43°C / 110°F). Whisk in the yeast and let it bloom for 5 minutes until foamy. Stir in half of the flour to create a thick, shaggy paste. Cover tightly and refrigerate for 17 to 40 hours. This long, cold fermentation develops deep flavor and creates an exceptionally tender crumb.
2
Knead to windowpane
Transfer the fermented sponge to your bread machine pan. Add the remaining flour, sugar, and salt. Run the dough cycle for 10 minutes to combine. Add the softened butter and continue kneading for 25–30 minutes until the dough becomes smooth and elastic. Test by stretching a small piece thin enough to see light through without tearing (the windowpane test).
3
Bulk fermentation
Leave the dough to rise in the machine or transfer it to a lightly oiled bowl, covering with a damp cloth. Let it expand until roughly doubled in volume, about 1 hour depending on your kitchen temperature.
4
Shape and final proof
Gently degas the dough and form it into a tight log that fits your loaf tin, pinching the seam underneath. Place seam-side down in a greased 1lb (450g) loaf pan. Cover loosely and proof until the dough rises 1–2cm above the rim, approximately 45 minutes.
5
Bake to golden perfection
Preheat your oven to 175°C (350°F). Bake for 25–30 minutes until the crust turns deep golden brown and the loaf sounds hollow when tapped on the bottom. Turn out immediately onto a wire rack and allow to cool completely—at least 2 hours—before slicing to prevent a gummy texture.
Yeasted Bread
70% Hydration Walnut Sourdough Loaf
A rustic European-style bread loaded with crunchy walnuts, featuring a high hydration dough that creates an open crumb and chewy crust. The stand mixer method makes this artisan loaf accessible to home bakers willing to plan ahead for the overnight cold fermentation.
