Firstly, mill the flour. I mill 735g total of wheat berries to get my fresh milled flour. But, this flour will be used in two different places in the recipe.

So, let's use part of the flour to make the Tangzhong paste.

Put 1/2 cup of fresh milled flour (60g) and 1 cup milk (250g) into a sauce pan, stir to combine.

Heat this mixture on medium-high heat until it forms a paste. This should only take about 3-5 minutes. Once it forms a paste, remove from the heat, and allow it to cool at room temperature. Allow it to cool while you work on the rest of the dough.

While that mixture is cooling, put the water, softened butter, honey, salt, and an egg, into your mixer.

Mix these ingredients to incorporate.

Then, add the remaining flour into the mixing bowl, and mix to combine until no flour is left.

Add the sourdough starter and mix to combine.

Cover, and let this mixture sit for about 15 minutes. This is the autolyse period and it allows the fresh milled flour to absorb the liquid and the bran to soften.

After the autloyse period, then add the paste (make sure it is not hot to the touch first, or it will kill your sourdough culture and will result in an uprisen dense loaf), mix to incorporate.

Once the paste is added, Start the kneading process. Make sure not to knead the dough with the cover on your mixer, this will overheat your dough, and cause it to break down.

Knead until the dough is nice and stretchy. Typically, 6-8 minutes in a Bosch style mixer, 16-20 minutes in an Ankarsrum style mixer, or 25-30 minutes in a Kitchen aid mixer (allow extra time for a Kitchen Aid style mixer to have breaks in between kneading to prevent overheating of the mixer.) These kneading times will vary for everyone, this is just the most common times for these style of mixers.

Once the dough is nice and stretchy, and doesn't easily tear. Then, cover and allow it to rise until almost double. This can take somewhere between 3-6 hours. (In a warm area the dough will rise closer to 3 hours, in a cooler area it will take longer to rise. If the area is too cool (under about 75*F it will take a very long time to rise if it rises at all.)

While the dough is rising, prepare your bread pans with parchment paper, or softened butter.

Once the dough has almost doubled in size, lightly flour a clean work surface. Then, divide the dough in half.

Shape the dough into 2 bread loaves with some surface tension. I like to flatten each piece of dough, then fold two corners into make a triangle tip. Then, lightly pull (not so tight that it rips the dough) to create tension, and roll the triangle into the dough all the way up until it forms a loaf. You can pinch the ends together. After shaping, the top should have a tight tension on the top of the loaf, this helps with the rise also. *see video

Put each shaped loaf into each prepared bread pan, cover, and then allow to rise a second time. 1.5-3 hours. (*Tip- usually the second rise time is close to half the the first rise time.)

During the end of the second rise, preheat the oven to 350*F.

Once the loaves have risen, they should appear nice and puffy, then bake for 50-60 minutes. Check the center of the loaf to make sure they are done. The internal center of the loaf should be at 205- 210*F for sourdough breads.

Once they have finished baking, remove from the oven, and carefully dump them out of the bread pans onto a cooling rack. I like to place mine on their sides as they cool.

Once the loaves have cooled, you can slice and enjoy. If you slice into them while they are still hot, this can cause them to be gummy or crumbly the next day. So, try to resist cutting them while hot.