Sourdough Milk Buns Recipe
This sourdough milk bread is tender, subtly sweet, and richly aromatic—thanks to a slow overnight ferment and a touch of honey. Perfect for sandwiches, toast, or enjoying warm with butter.
Its fluffy, cloud-like crumb pairs beautifully with the slight tang of sourdough. The balance of milk, honey, and starter creates a deeply flavorful loaf that’s as comforting as it is elegant.
Key Players Behind This Sourdough Milk Bread’s Signature Softness
- Active sourdough starter – The natural leavening that brings subtle tang and complexity to each bite.
- Organic all-purpose flour – Softens the dough for a tender, pillow-like crumb structure.
- Organic bread flour – Lends strength and elasticity for height and chewy integrity.
- Raw honey – Adds a delicate sweetness while encouraging a golden, caramelized crust.
- Milk (preferably raw) – Enriches the dough for a velvety texture and tender finish.
- Salt – Essential for balancing flavor and enhancing the dough’s natural sweetness.
How to Make Sourdough Milk Bread: A Simple Flow
Start by mixing all ingredients into a shaggy dough and allowing it to rest briefly. Strengthen the dough through a few rounds of stretch and folds, then let it ferment slowly overnight.
The next morning, gently deflate and shape the dough into loaves using a folding technique that enhances structure. Let them rise again in pans until beautifully puffed.
Score, mist, and bake until the crust is golden and the kitchen smells irresistible. Let the loaves cool before slicing into the softest, most fragrant bread you’ve likely ever made at home.
Tips for Success & Customizing Your Loaves
For an ultra-soft crumb, make sure the dough stays tacky—not dry—when mixing. Milk hydration levels can vary depending on flour brand, so add a splash more if needed.
To switch things up, use 25% whole wheat flour to add depth without compromising the loaf’s rise or tenderness. Want a richer flavor? Swap honey with maple syrup or brown sugar for a warm twist.
This bread also shines in a variety of forms—try shaping into rolls or a braided loaf for a visually stunning result. And for a glossy finish, brush the top with milk or egg wash before baking.
Keeping It Fresh: Storing Sourdough Milk Bread
This bread stays fresh at room temperature for up to 3 days, wrapped loosely in a clean kitchen towel or stored in a bread box. For longer storage, slice and freeze the loaf.
To reheat, toast slices straight from frozen, or warm gently in a 300℉ oven wrapped in foil for 10 minutes to revive its pillowy softness. Avoid refrigerating—it tends to dry the bread out.
Sourdough Milk Buns Recipe
Ingredients
- 420 grams 1 2/3 cups raw milk
- 40 grams 2 tablespoons raw honey
- 250 grams 1 cup, stirred down active sourdough starter, 100% hydration
- 300 grams 2 1/4 cups organic bread flour
- 300 grams 2 1/4 cups organic all-purpose flour
- 17 grams 2 1/2 teaspoons salt
Instructions
The Night Before
- Combine all the ingredients gently in a large bowl until just incorporated, and allow the mixture to rest for 10 minutes. Adjust the milk slightly if the dough appears too stiff; it should be tacky yet manageable. Perform several sets of stretch-and-fold techniques with moist hands, allowing 5-minute intervals between each. Once the dough becomes smooth and exhibits strong gluten strands, shape it softly into a ball. Cover the bowl and leave it to ferment at room temperature (65℉) for 10 to 12 hours.
The Next Morning
- Reinvigorate the dough with one stretch and fold, then rest it for 10 minutes. Grease two loaf pans (cast-iron or glass preferred) with butter and set them aside. Lightly flour a work surface and divide the dough into two equal portions. Shape each by flattening into a rectangle, folding the top third downward and the bottom third upward. Allow it to rest briefly, repeat the folding in the opposite direction, and then rest the shaped dough seam-side down for 5 minutes. Transfer to the prepared pans for the final rise until doubled in size.
- Heat the oven to 400℉. Just before baking, score each loaf down the center using a razor or lame and mist the tops with filtered water. Place the pans side by side in the center rack and bake for 30 minutes, rotating halfway through. Cool in pans for 5 minutes, then release the loaves onto wire racks to cool fully.
Notes
Flour Options: All-purpose or bread flour may be used exclusively. Adjust milk accordingly. If incorporating whole wheat or ancient grains, limit to 25% of the total flour for optimal texture and rise.
