Sourdough Toast

The evening before baking, combine the water, flour, and starter for the levain. Simultaneously, cook the milk and flour for the Tangzhong over moderate heat until a thick paste forms. Cover the Tangzhong with plastic wrap and refrigerate both components overnight.

Combine the wheat flour, water, levain, and Tangzhong. Mix until no dry flour remains and let the dough rest for 30 minutes.

Add the salt and butter to the dough. Mix thoroughly until fully incorporated and the dough is smooth. Let rest for 30 minutes.

Perform one set of stretch and folds to begin developing the gluten structure. Let the dough rest for 30 minutes.

Gently stretch the dough out into a thin rectangular sheet on a wet surface, then fold it back onto itself. Let the dough rest for 30 minutes.

Perform two sets of coil folds, separated by a 30-minute rest between each set, to build vertical tension in the dough.

Allow the dough to ferment at room temperature for 2–4 hours until bubbles are visible on the surface and the dough has increased in volume.

Shape the dough and place it into a loaf pan. Cover and place in the fridge to proof overnight.

Preheat the oven and bake according to the parameters below.

Remove the loaf from the pan and allow it to cool completely on a wire rack before slicing.