Ingredients:
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For the starter:
- 130g sourdough starter (fed with a 1:10:10 ratio, left to rise overnight)
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For the roux:
- 100g milk
- 20g all-purpose flour
- 30g unsalted butter
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For the main dough:
- 310g all-purpose flour
- 25g sugar
- 150g milk
- 2 eggs
- 1.5 to 2 tsp salt
Instructions:
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Prepare the roux:
- In a small saucepan, combine the milk, flour, and butter. Cook over low heat, stirring constantly, until the mixture thickens to a consistency similar to thick cream. Be sure to continue stirring to prevent lumps. Allow the roux to cool as it will continue to thicken.
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Prepare the starter:
- Use 130g of sourdough starter, made with a 1:10:10 ratio, and allow it to ferment overnight so it’s fully active and bubbly.
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Mix the dough:
- In the bowl of a stand mixer, combine the active starter, all-purpose flour, sugar, milk, eggs, salt, and the cooled roux. Mix using the hook attachment on low speed until just combined. Allow the dough to rest (autolyse) for about 30 minutes.
- After the autolyse, mix the dough on high speed for about 10 minutes, until the dough no longer sticks to the sides of the bowl. If the dough feels too stiff or heavy, gradually add more milk, a tablespoon at a time, until it comes together into a soft but firm dough.
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Bulk rise:
- Cover the dough with a damp cloth or plastic wrap and place it in a closed, turned-off oven to rise for 6-7 hours, or until it has doubled in size. You can also use a proofing box or warm area for the rise if you prefer.
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Shape the dough:
- Once the dough has risen, turn it out onto a lightly floured surface and gently shape it as desired. If making a sandwich loaf, shape the dough into a log and place it in a greased loaf pan.
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Final rise:
- Let the dough rise for an additional 3-4 hours, or until it has puffed up and is about 1 inch above the edge of the loaf pan. Optionally, brush the top of the dough with an egg wash for a glossy, golden finish.
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Baking:
- Preheat your oven to 350°F (175°C).
- Once the dough has fully risen, bake for 35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
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Cool:
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.