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30 g sourdough starter ((ideally, fed within the last 24 hours))

30 g honey

60 g water

120 g bread flour

35 g bread flour

175 g whole milk

All of the stiff sweet starter ((from above))

All of the tangzhong ((from above))

195 g cool water

40 g sugar

45 g avocado oil

515 g high-protein bread flour ((see Notes))

12 g salt

1 tbsp butter ((for buttering the baked loaf))

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1. Before you begin: This recipe is written for a 13x4 loaf pan. If you are using a different size, use the calculator above this recipe card for a revised ingredient list. Additionally, a ton of ingredient substitutions have been tested. Please see the substitutions section for tips.

2. Make the stiff sweet starter: In a small jar, mix 30 g sourdough starter, 30 g honey, 60 g water, and 120 g bread flour until it forms a ball. Knead outside of the jar to fully incorporate the ingredients. Cover loosely and let ferment at room temperature until morning.

3. Make the tangzhong: Mix 35 g bread flour and 175 g whole milk in a microwave-safe bowl. Microwave in 20-30-second intervals, stirring between each, until thickened and reaches 150°F (65°C), or about 4-5 rounds total. Let rest on the counter for about 30 minutes, or until the mixture has cooled below 100°F (38°C). Note: you could make this the night before and refrigerate overnight.

4. Mix the dough: In stand mixer bowl, combine All of the stiff sweet starter, All of the tangzhong, 195 g cool water, 40 g sugar, 45 g avocado oil, 515 g high-protein bread flour, and 12 g salt. Mix on a low speed for 2-3 minutes until ingredients come together. Increase to a medium-low speed and mix until dough reaches at least a weak windowpane (about 7 minutes in the Ooni Halo Pro, 10 minutes in a Bosch and upwards of 15-20 minutes in a KitchenAid). Please see the Notes section at the bottom for hand mixing instructions.

5. The dough will feel slightly tacky after mixing, but it should hold its shape and have a soft texture. If the dough still feels super sticky and loose after several minutes of mixing, add additional flour in 1 tbsp increments, but be sparing, or you'll end up with a dense loaf. Please reference the following video clip to ensure you have the proper dough texture:

6. Bulk fermentation: Transfer to lightly oiled bowl, cover, and let rise in a warm place (~85°F/29°C) until risen by about 30% and small bubbles appear around the sides of the bowl (about 3-5 hours).

7. Shape the dough: Spritz your loaf pan with a nonstick oil spray. Dump dough onto work surface (use a light dusting of flour to prevent sticking, if needed). Using a rolling pin, roll dough into rectangle slightly narrower than pan width (about 10" wide by 14" long). Try to pop large bubbles as you roll. Roll up the dough tightly, turning the ends in slightly as you roll to minimize an end seam. Place your dough log seam-side down in loaf pan. Use a toothpick to pop any bubbles on the surface of the dough.

8. Second rise: Cover with plastic wrap and let rise in your warm spot (~85°F/29°C) until very puffy and the dough is even with the height of the pan rim (approximately 3-5 hours).

9. Bake: Preheat oven to 350°F (175°C). Bake uncovered 40-45 minutes until internal temperature reaches 200-205°F (93-96°C). (See Notes for different loaf pan size baking times.) If the top of the loaf is getting too dark, cover with foil.

10. Finish: Once done, immediately brush hot loaf with 1 tbsp butter. Cool in pan 5-10 minutes, then turn out onto rack. Cool completely before slicing (1-2 hours).

Note

Quantity: 1 = large pull man ,.75 lg loaf, .5 loaf .25 mini