Ready to whip up a loaf of fluffy, cloud-like bread that's so soft, it'll melt in your mouth? Our Sourdough Milk Bread recipe, also known as sourdough shokupan, is a dream come true for bread lovers. This recipe combines the tangy goodness of sourdough with the creamy richness of milk, resulting in a bread that's simply irresistible.
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What is Shokupan?
Shokupan, or Hokkaido milk bread, is Japan's delicious take on a classic loaf. Known for its fluffy texture and pillowy softness, it's an enriched dough that falls somewhere in between soft sandwich bread and sourdough brioche.
Born in the early 20th century, Shokupan isn't your ordinary white bread-it's slightly sweet, and tender, and makes the best toast or sandwiches you'll ever taste!
If you are looking to make your standard sourdough, but in a shape of a loaf, head to our article about baking sourdough in a loaf pan!
Sourdough, Milk and Tangzhong: Super Trio!
This is not your typical white bread-thanks to the combination of sourdough, milk, and the tangzhong method, you get an extraordinary bake.
This sourdough recipe for Japanese milk bread relies on natural yeast from your 100% hydration sourdough starter, giving the bread a subtle tangy taste and making it a bread made without commercial yeast.
The tangzhong method (a Japanese technique of cooking flour and milk into a roux) locks in moisture, which results in a soft and tender crumb. Meanwhile, milk enriches the dough, making it extra fluffy and slightly sweet.
The final product? A perfect Japanese milk bread recipe with a delicate balance of sourdough flavour and cloud-like texture!
Ingredient Notes
Here's everything you will need to make this delicious sourdough Hokkaido milk bread. You can find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post:
- strong white flour: also known as bread flour. It should have at least 12% gluten content.
- whole milk: we use UTH milk, as it is stable at room temperature and we feel safe during the long fermentation process and final rise.
- caster sugar: or white granulated sugar.
- eggs: large in the UK, extra-large in the US.
- salt.
- active sourdough starter: 100% hydration. Ensure your starter is low acidity and refreshed frequently - the success of this bake really depends on the strength of your starter!
- unsalted butter: softened.
If you want to take it a step further, you can use this dough to make Sourdough Pull Apart Garlic Bread (Cheesy Buttery Brioche) too!
Mix It Up: Turn Your Sourdough into a Flavour Adventure.
Step-By-Step Method
This soft sourdough milk bread is made over two days, but hands-on time isn't very demanding. So let's jump into the recipe!
DAY 1
Step 1: Feeding Your Sourdough Starter
First thing in the morning, feed your starter and allow it to at least double in volume in a warm spot. It should double (if not triple) within 4 hours. Make sure to use your starter at its peak (before it starts deflating).
What is more, this enriched sourdough requires a strong low-acidity starter, so if your starter has been stored unfed in the fridge for a few days, I recommend refreshing it for a couple of consecutive days before you make this recipe.
Step 2: Tangzhong
Make the tangzhong by mixing the flour and milk in a small-medium saucepan. Stir the mixture over medium heat, using a balloon whisk until the mixture thickens into a thick paste.
Scoop the roux into a small bowl, cover it with a piece of plastic wrap (so that it touches the surface) to prevent the skin from forming, and leave it to cool down to room temperature.
Step 3: Mix The Milk Bread Dough
Once your starter is at its peak, mix the dough.
In a bowl of a stand mixer, combine flour, sugar and salt. Add the tangzhong, milk, egg and active sourdough starter.
Mix the dough in your stand mixer fitted with a dough hook attachment on the lowest speed, until combined, then increase the speed to medium, and carry on for about 5 minutes.
Little bit at a time, add the softened butter, and keep on mixing until the dough is smooth and elastic and passes the windowpane test (it takes me about 10 minutes).
Step 4: Bulk Fermentation
Scoop the sourdough into a lightly greased bowl, cover and let the dough rest for 4-5 hours in a warm place. It won't double in size, but will bulk up quite a bit (about 60-70%).
Place the dough into the fridge overnight.
DAY 2
Step 5: Shaping Shokupan
The next day, lightly grease and line a 2 lb loaf pan with parchment paper.
Take the dough out of the fridge and divide it into three equal pieces. If you want to be precise, use a digital scale to weigh each piece.
On a lightly floured work surface, shape each piece into a ball, and roll each one out to a long rectangle, the width of your loaf pan, and about 18 cm long. Roll each one up into a log and place them snuggly into the prepared loaf pan.
Step 6: Final Rise
Cover the pan with lightly oiled cling film (plastic wrap) and let the dough rise in a warm spot for its second proof for 4-6 hours, or until doubled in size.
It should rise about 1.5cm short of the edge of the pan, and feel all jiggly.
Step 7: Egg Wash And Baking
Preheat the oven to 180°C.
Carefully take the clingfilm off the bread and brush the top of the dough with a beaten egg and water mixture.
Bake it for 30-35 minutes. Check the milk bread after 25 minutes, and if it is browning too much, you may want to cover it with a piece of foil. You can rotate the bread to ensure even browning.
Once baked, your milk bread should be golden brown on top. If you want to make sure it is cooked, you can check the internal temperature using a kitchen thermometer. It should read 93°C (200°F). Let the bread firm up in the pan for 10 minutes, then take it out and let it cool to room temperature on a wire rack before slicing or tearing.
Tips For The Best Sourdough Shokupan
Here are some key tips for making perfect bread the first time:
- Use an active sourdough starter: Make sure your starter is at its peak and bubbly before mixing the dough to ensure the best rise and flavour.
- Long rise time: Sourdough milk bread takes time to ferment, so don't rush it! Allow the dough to rise fully during both bulk fermentation and proofing for a perfect texture.
- Perfect the tangzhong: Cook the tangzhong until it thickens into a smooth paste: it should be a thick paste without any dry pockets of flour.
- Don't overproof the dough: Keep an eye on your dough as it proves. It should double in size, but overproofing can affect its structure and lead to a collapsed loaf. For more tips, have a look at our article about How To Know That Your Sourdough Has Finished Proofing.
- Handle the dough gently: After refrigeration, shape the dough carefully, creating surface tension to keep the surface of the dough smooth, which ensures a beautiful finish on the baked loaf.
Recipe FAQs
Yes, you can! Using a low hydration starter, like a sweet stiff starter or sweet levain, may require a longer fermentation time, but it will still produce a delicious loaf. Just adjust the hydration in your dough accordingly. Let me know in the comment below if you need any further guidance.
Absolutely! Baking sourdough shokupan in a Pullman pan will give you a perfectly square loaf with soft, straight sides. We use a USA pullman loaf pan to make our Sourdough Pain De Mie.
Yes, adding dry milk powder is often done in traditional Japanese baking and can enrich the dough even further, giving it an extra soft and tender texture. I would recommend no more than 15g of milk powder though.
Storage
Store your sourdough milk bread at room temperature in an airtight container for up to 3 days. For longer storage, slice the loaf and freeze it in a sealed bag (you may want to separate the slices with pieces of parchment paper). Simply toast or warm the slices when ready to enjoy!
How To Serve Sourdough Milk Bread?
Although slightly sweet, this bread is versatile enough to pair with both sweet and savoury toppings. We love spreading cream cheese and topping it with smoked salmon for a perfect balance.
Use it anywhere you'd normally reach for brioche-whether it's for French toast or simply as a breakfast toast. We often feature this Sourdough Shokupan in our Cheesy French Toast With Bacon and Gingerbread French Toast!
It's a great recipe to have on hand for endless delicious sandwich options!
More Soft & Enriched Sourdough Bread Recipes
Sourdough Milk Bread (Japanese Shokupan)
Equipment
- 2 lb Loaf Tin
Ingredients
For Tangzhong:
- 25 g plain flour all-purpose flour
- 120 ml milk
For Bread Dough:
- 300 g strong white flour
- 100 g milk
- 40 g caster sugar
- 1 egg large
- 1 teaspoon salt
- all the tangzhong approx. 130g
- 100 g active sourdough starter 100% hydration
- 50 g unsalted butter softened
For Egg Wash
- 1 small egg or egg yolk + 1 tablespoon water
Instructions
DAY 1:
- First thing in the morning, feed your starter and allow it to double in volume.
- Make the tangzhong by mixing the flour and milk in a small-medium saucepan. Stir the mixture over medium heat, using a balloon whisk until the mixture thickens into a thick paste. Scoop the roux into a small bowl, cover it with a piece of plastic wrap (so that it touches the surface) to prevent the skin from forming, and leave it to cool down to room temperature.
- Once your starter is at its peak, mix the dough.
- In a bowl of your stand mixer, combine flour, sugar and salt. Add the tangzhong, milk, egg and active sourdough starter.
- Mix the dough in your stand mixer fitted with a dough hook attachment on low speed, until combined, then increase the speed to medium, and carry on for about 5 minutes.
- Little bit at a time, add the butter, and keep on mixing until the dough is smooth and elastic and passes the windowpane test (it takes me about 10 minutes).
- Scoop the sourdough into a lightly greased bowl, cover and leave it in a warm spot to rise and bulk ferment for 4-5 hours. It won't double in size, but will bulk up quite a bit.
- Place the dough into the fridge overnight.
DAY 2:
- The next morning, lightly grease and line a loaf pan with parchment paper.
- Take the dough out of the fridge and divide it into three equal pieces.
- Shape each piece into a ball, and roll each one out to a long rectangle, the width of your loaf pan, and about 18 cm long. Roll each one up into a log and place them snuggly into the 2 lb loaf pan.
- Cover the pan with lightly oiled cling film (plastic wrap) and leave it in a warm spot for its second proof for 4-6 hours, or until doubled in size.
- Preheat the oven to 180°C.
- Carefully take the clingfilm off the bread and brush the top of the sourdough milk bread with a beaten egg and water mixture.
- Bake it for 30-35 minutes. Once baked, let the bread firm up in the pan for 10 minutes, then take it out and let it cool completely to room temperature on a wire rack before slicing or tearing.
Liz says
So soft, tender and delicious! This is the best bread I've made in years!!
Ieva Greber says
That's the best compliment! Thank you so much 🙂
Anonymous says
I made the dough yesterday and baked today, and it was the best I’ve ever made! I don’t have a stand mixer so I did it by hand and my arm hurts but the outcome was amazing!
Ieva Greber says
That’s dedication right there — sourdough milk bread and an arm workout in one go! I’m so glad it turned out well for you - it sounds like your hard work paid off beautifully. Thanks so much for giving the recipe a go and taking the time to share! 🙂
Swathi says
Sourdough Milk bread is delicious I love to make it again
Sonja says
I wanted to make one of these Japanese Milk breads for a while, as I was tempted by the softness, but never saw a recipe with sourdough (which I insist on in all my breads), so I was super happy to find yours!
It came out absolutely wonderful. So soft and golden, thanks to your great instructions.
Ieva Greber says
You are most welcome - so glad you found the recipe and liked it! It's one of our favourite recipes of 2024!
Nicole says
This sourdough milk bread recipe is so delicious! It really does melt in your mouth…
Wendy says
I made this recipe today. I used fresh milled hard white wheat and spelt in place of the called for bread flour. Autolysed for an hour with the starter and liquid. It baked up beautifully, smells amazing, and tastes even better. Without question, this one is a new family favorite.
Ieva Greber says
So good to hear! I would love to experiment with freshly milled flour one day... 🙂
Kami says
Fantastic! So soft. Main ingredient should be patience, lol. I wish I could post a photo but I didn't see how.
Ieva Greber says
Thank you so much, Kami! You are spot on with your comment about the need for patience - ah, the joys of sourdough! :)) So glad you enjoyed the recipe!
Unfortunately, there is no option to add a photo on my website at the moment, but I can be tagged as @somebodyfeedseb on most social media platforms 🙂
steph says
Mine came out too wet with all the milk. I had to add more flour n it came out dense & heavy. Is everyone putting in all the milk???
Ieva Greber says
That sounds frustrating, especially with a dough that’s meant to be soft and fluffy.
I personally always use all of the milk in this recipe and have never needed to add extra flour. One thing that makes a big difference is the tangzhong. I highly recommend weighing it once it’s cooked to make sure it’s reduced and thickened properly. I use about 130g of finished tangzhong, as per the recipe card. If it’s undercooked or too loose, it can throw off the whole dough and make it feel overly wet.
If your loaf baked through but still turned out dense and heavy, I’d be more inclined to look at bulk fermentation. Enriched sourdoughs like this can be a bit unpredictable and often need longer than you’d expect to properly rise.
That said, thank you for sharing your experience. Next time I make it, I’ll film a short video showing the tangzhong and the dough consistency after mixing so there’s a clearer visual reference to take the guesswork out of it.
KAMERON says
Fantastic recipe! My go to recipe for soft bread... sounds complicated when you read the recipe but when done step by step, not hard! Wish I could post a picture of my bread.
Ieva Greber says
Ahh this made my day—thank you! ❤️ I’m so chuffed it’s your go-to for soft bread! It does read like a mini novel, but you nailed it step by step 😄 Wish I could see your loaf too… bet it’s an absolute beauty! You could tag a photo with @somebodyfeedseb on most social media platforms, if you're on any 🙂
Holly B says
Would the cold fermentation be up to 72 hrs without problems
Ieva Greber says
I usually don’t go over 48 hours for enriched bread dough — going up to 72 hours is possible, but you’ll likely start to lose some oven spring and the dough may become a bit more slack. I would love to know if it works, since I haven't tried it myself 🙂
Haley says
This recipe is fantastic! I've never succeeded making milk shokupan until I found this recipe! Thanks so much for this. <3
Ieva Greber says
Thank you so much for such a kind comment! So glad it was a success! 🙂
Kay says
I made this recipe 3 times already. Each time is different.. but each time it’s DELICIOUS! I made them in muffin tins and shared a muffin to a different person each time and EACH PERSON would call and ask for the recipe! So thank you for sharing!
Ieva Greber says
Thank you so much — this made me smile! 😊 I absolutely love that you’ve made it three times already, and even more that you baked them in muffin tins — such a brilliant idea! The fact that people were calling to ask for the recipe is the best kind of review 😄 Thank you so much for taking the time to leave a comment and share how it turned out!
Mira says
So soft and fluffy. My kids ate it plain and asked for more. Toasted a slice with butter the next morning and it was still perfect.
Ieva Greber says
Oh, I know. I can never resist tearing into it whilst still a little warm - and there's nothing better than a freshly baked sourodugh shokupan. Your kids have great taste 😉
Lisa says
This bread is so delicious! I love how soft it is.
Ieva Greber says
Nothing softer than a Japanese shokupan 🙂
Swathi says
Sourdough Milk bread shokupan is delicious and easy, i made with my sourdough starter. it taste so good.
Penny says
This sourdough milk bread shokupan is incredibly soft and fluffy. It’s such a beautiful, bakery-style loaf that’s perfect for everything from toast to sandwiches!