Sourdough Summer Squash Milk Bread
By combining the pillowy softness of milk bread with the savory tang of sourdough and the subtle summery sweetness of squash, this loaf is a delight of both flavors and textures. Use it to create the ultimate summer sandwich, or, really, for whatever you like.
Ingredients
Tangzhong
- 35 grams (¼ cup) bread flour
- 180 grams (¾ cup) whole milk
Squash bread
- 390 grams (2¾ cup) bread flour
- 50 grams (¼ cup) sugar
- 6 grams (1 tsp) fine salt
- 150 grams (1 cup lightly packed) coarsely grated summer squash
- 85 grams (6 tbsp) unsalted butter melted and cooled, plus more for pan
- 125 grams (½ cup) active sourdough starter
- 1 large egg
- Neutral oil or nonstick spray for proofing container
Egg wash
- 1 large egg
- 15 grams (1 tbsp) heavy cream
Instructions
- In a small saucepan combine the flour and milk for the tangzhong. Cook over low heat, whisking continuously, until the mixture thickens to a mashed potato consistency, about 4-5 minutes. Remove from heat and transfer to a small bowl to cool.
- In the bowl of a stand mixer combine bread flour, sugar, and salt. Add summer squash, melted butter, sourdough starter, and egg. Add tangzhong once it has cooled. Mix together with a rubber spatula or wooden spoon until a shaggy dough forms.
- With a dough hook attachment, knead dough on medium-high speed for about 8-9 minutes or until dough is smooth and tacky. Perform a window pane test to evaluate gluten development (see notes).
- Transfer dough to a clear bowl or container that has been lightly greased with oil. Cover loosely with plastic wrap or a kitchen towel. Leave at room temperature until doubled in volume, about 4-6 hours (see notes).
- Butter a 9x5-inch loaf pan. Punch down dough and transfer to a floured surface. Knead briefly to knock out excess air. Divide dough into 8 equal pieces (use a scale if you have one for accuracy). Pinch and pull the sides of each piece of dough into the middle to form them into taut balls.
- Place dough balls seem-side down, side-by-side in the loaf pan.
- Cover and allow dough to rise until about doubled. This may take around 3-4 hours.
- When ready to bake, preheat oven to 350°. In a small bowl whisk together egg and heavy cream for egg wash. Brush the top of the loaf with egg wash.
- Bake 40-50 minutes until golden brown and internal temperature of 190°. If needed, cover the sides with foil for the last 10 minutes of baking if they are browning too quickly. Remove to a wire rack to cool completely before slicing.
Notes
-Take a small piece of dough and stretch it into a square with your hands. If you are able to stretch the dough thin enough that light shines through without the dough tearing then it has been adequately kneaded. If dough tears continue kneading, allow to rest, and then repeat this test. Continue until dough passes this “windowpane test”.
-For faster rising, or if room temperature is below 70°, proof in the oven with the light on (leave yourself a sticky note on the oven so you don’t forget it is in there).