To a bowl of a stand mixer fitted with a paddle attachment, add the warm milk, room temperature sourdough discard, egg, egg yolk, melted butter and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until smooth.You can mix and knead the dough be hand.My milk was 110 degrees F. I love using this instant read thermometer to check that the milk isn't hotter than that, otherwise this can kill the instant yeast, which will prevent your dough from rising. If you are using discard from the fridge, add it to the warm milk. Reheat the milk until it reaches 110 degrees F. 240 grams milk, warm, 100 grams sourdough discard, room temperature, 1 egg, 1 egg yolk, 57 grams unsalted butter, melted, 24 grams sugar *see notes
To the wet ingredients, add the flour, instant yeast and salt. With the hook attachment, mix again on low speed. Stop to scrape the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
500 grams bread flour, 11 grams salt, 10 grams instant yeast
Continue to knead the dough on medium speed for 6-8 minutes.You’ll know the dough has been kneaded completely when it is smooth and elastic. The dough will completely pull away from the sides of the bowl and it will pass the windowpane test. McKenna's Tip: What is the Windowpane Test? This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
Remove the dough and place it in a lightly greased bowl and cover