Super Soft Sourdough Vegan Milk Bread
[Vegan]

For the Starter:

1. In the morning, mix the starter ingredients in a jar. Press down with your knuckles to create a uniform surface and to push out air to reduces drying out. Leave at room temperature for around 5-6 hours or until it doubles in size.

For the Tangzhong:

1. In a sauce pan set on med-low heat, whisk the almond milk and flour until blended. Then cook for several minutes until thickened, stirring regularly. Place it in a bowl and let it cool.

For the Dough:

1. The night before, mix everything (except the vegan butter) in a mixing bowl until combined. Then place the dough in the fridge overnight.
2. The next morning, take the dough out from the fridge when you mix the starter. Allow the dough to sit at room temperature when the levain is rising.
3. When the levain has doubled in size, add the stiff levain and hand knead for 10-15 mins. Let it rest for 15 mins and then add the COOLED Tangzhong and softened butter, mix for around 5-10 mins. It should not stick to your hands and should pass the windowpane test.
4. After mixing, perform 2 sets of Stretch and Fold  (S&F) in 30-min intervals.
5. Leave untouched and let it rise for another 4-5 hours (or until it doubled in size).
6. Scrape the dough out onto a clean counter top. Pre-shape. Rest for 15 mins. Grease your bread pan.
7. Divide the dough into 3 equal portions. Shape them into 3 small rectangular logs and place them into the greased bread pan.
8. Cover and let it rise for another 2-4 hours.
9. Preheat the oven to 180C. Brush the surface of the dough with “Egg” wash and bake for 30-35 mins. Take out the bread and brush with more “egg” wash. Bake for another 2-3 mins.
10. Let cool completely before serving