Yes, you can use milk instead of water to bake sourdough bread. Using milk in your sourdough bread recipe can add richness and a slightly different flavor profile to the final product. Here's a basic recipe for making sourdough bread with milk:
Ingredients:
- 400g bread flour (all-purpose flour can also work)
- 100g whole wheat flour (optional, you can use all bread flour)
- 300g active sourdough starter
- 250ml milk (at room temperature)
- 7g salt
- (Optional) 1-2 tablespoons honey or sugar for a hint of sweetness
Instructions:
In a large mixing bowl, combine the active sourdough starter, milk, and honey or sugar (if using). Mix well until the starter is dissolved in the milk.
Add the bread flour and whole wheat flour (if using) to the bowl. Mix with a wooden spoon or your hands until all the flour is hydrated and forms a shaggy dough.
Sprinkle the salt over the dough and knead it for about 10-15 minutes until you achieve a smooth and elastic dough. If the dough is too sticky, you can add a little more flour as needed.
Place the dough back into the mixing bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for about 4-6 hours. During this time, perform a series of stretch and fold techniques every 30 minutes for the first 2 hours. This helps develop the gluten and strengthen the dough.
After the bulk fermentation, shape the dough into a round loaf or place it in a lightly greased bread pan. You can also use a proofing basket or a bowl lined with a floured cloth for the final proof.
Cover the shaped dough with a damp cloth or plastic wrap, and let it undergo the final proof for another 1-2 hours or until it has visibly risen.
Preheat your oven to 450°F (230°C) with a baking stone or a baking sheet inside. If using a bread pan, you can skip the stone/sheet.
Optionally, you can score the top of the loaf just before baking to control how it expands during baking.
Place the dough onto the preheated baking stone/sheet or put the bread pan into the oven.
Bake for 30-35 minutes or until the crust is golden brown and the internal temperature of the bread reaches around 200°F (93°C).
Remove the bread from the oven and let it cool on a wire rack before slicing.
Using milk instead of water in sourdough bread can add a subtle sweetness and a tender crumb texture to the finished loaf. Enjoy your homemade sourdough bread!