Sourdough milk bread {vegan}

Les pains au lait au levain, c’est le genre de recette à avoir sous le coude pour dégainer l’heure du petit déjeuner ou du goûter. Je crois que vous connaissez tous les petits pains fourrés de chocolat (les P*tch pour ne pas les citer), ces trucs industriels qui ont bercés pas mal de nos goûters plus jeunes. Then, on a clairement une version bien plus saine que ces pains au lait industriels, avec de la farine semi-complète et du levain. Je sais que vous êtes environ 90% à avoir commencé un levain durant le confinement, so we shouldn't lose good habits and let it waste away in the depths of the fridge !!! And there, I'm coming right in with a recipe for sourdough milk bread for your sourdough, which is crying out for food, life is not beautiful ?!

In this period, it's the perfect snack to take on a walk,

in zero waste mode as a bonus and frankly adored by all. So if you've never made sourdough milk bread in your life, now's the time to get started, your sourdough is waiting for you (if so listen carefully he is calling you) ! In case you want an unleavened version, the recipe is correct ici.

Sourdough milk bread {vegan}

POUR 12 MILK BREADS

800 g T80 flour
70 g sourdough + 70 g of flour + 70 grams of water
40 cl of soy milk
100 g cane sugar
160 ml of neutral vegetable oil
1 pinch of salt
2 tablespoons sweetened soy milk

The night before : Mix together 70 g sourdough with 70 g of flour and 70 g of water and leave at room temperature covered with a cloth.
The day after : In a robot with a leaf, put the milk, the oil, sugar, sourdough refreshed, flour and salt.
Knead 10 minutes then let the dough rest for 2 hours covered and at room temperature.
Divide the dough into 12 dough pieces of the same size and shape them lengthwise to form milk breads.
Leave to rest for 1h30 under a damp cloth.
Glaze the milk breads with a little sweet soy milk then cut the top with scissors to form peaks.
Bake 20 minutes at 170°.