Pão de leite de fermentação natural
natural yeast, Breads, Recipes

Natural fermentation milk buns


Fluffy, irresistible, easy to make and with natural yeast. These are the milk buns made with levain that will be the biggest hit in your house.

When talking about natural yeast, many people think only of rustic bread. But you can make a multitude of recipes with natural baking soda. Now, I warn you: once you make these buns, it's going to be hard to want to do anything else. They are super soft, with a sweet flavor and best of all, you don't need to cool them down to eat them. They are tastier if served warm.


500gwheat flour

Flour: I used a wheat flour with 10.6% of protein. You can use stronger flour or flour with a higher protein content. But you will have a less soft bread.

Levain: I used 40g of my natural yeast Goshi and added 40g of water and 40g of flour (90% white flour and 10%) rye flour

Milk: Whole milk results in a richer dough. If you prefer a vegan option, you can substitute oat milk or something similar.

 Sugar: I used refined sugar. You can use another of your choice, but this may change the color in the case of unrefined sugar. You can also decrease the amount, but the taste will change. These are breads that have a sweeter taste.

Butter: butter can be replaced with a vegetable option. Of course the taste changes a little

Utensils and Equipment

Will be needed:

  • Bowl or Bowl 
  • A spatula or danish whisk 
  • A baker's spatula
  • digital scale
  • Brush 
  • Gloves

In a mixer or by hand? 

I chose to do it by hand. First, because I like to feel the dough developing. Also because not everyone has a mixer at home capable of mixing bread dough. So I thought it interesting to show this option. To make it in a mixer, mix all the ingredients, beat until you reach the veil point and complete the fermentation. It's your choice.

The stretch & fold method is easy and relaxing.

Where to bake?

For this type of bread, I like to use a heatproof bowl. But nothing prevents you from using a metal roasting pan. If you choose the metal baking sheet, grease it with flour and butter or use non-stick paper. Another option is a muffin tin, but grease it very well. Caution: metal utensils cook faster.

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An ovenproof dish is perfect for baking these buns.


I usually prefer to make and bake it the next day, but it's also very good baked the same day. But be careful, the scheme below may vary depending on the temperature of your kitchen. In hotter kitchens, fermentation will occur more quickly.

Baking on the same dayBaking the next day
20:00 Take the levain the night before8:00 am Make the levain
8:00h Melt the butter with milk, sugar, water and salt13:00h Melt the butter with the milk, sugar, water and salt.
8:30h Mix all ingredients13:30h Mix all ingredients
9:30h Make 1st fold2:30 p.m. Make 1st fold
10:00h Make 2nd fold3:00 p.m. Make 2nd fold
10:30h Make 3rd fold3:30 p.m. Make 3rd fold
12:30h Divide and shape the dough17:30h Divide and shape the dough and put it in the fridge
4:00 pm Bake8:00h Take the buns out of the fridge and let them rise at room temperature
11:00h Bake

Success factors

  • Active Levain: your levain should be at peak. It should be bubbly and at least doubled in volume.
  • Kitchen temperature: Knowing your kitchen temperature is essential when making bread. The temperature in my kitchen is around 20°C to 21°C. If your kitchen is warmer, you should reduce fermentation times.
  • Where to bake: an ovenproof dish will give you softer buns than a metal pan. Baking time for a metal baking sheet should also be reduced.
  • Don't look at the clock. The dough will tell you when it is ready to be molded and/or baked. Therefore, take these schemes as a reference and adapt them to your kitchen environment.
Using the levain when it peaks is critical to the success of any naturally leavened bread.

How to store and freeze

These buns are made to be served warm. But if you manage to save any, store them wrapped in a kitchen towel or bread bag for up to 3 days. But I prefer to freeze. 

And how to freeze?

Place the rolls, already cold, in a freezer bag, close well and place in the freezer. Important: freeze the already baked buns. They can be frozen for up to 3 months, 

How to thaw?

Remove them from the freezer, let the rolls thaw at room temperature, wrap them in aluminum foil and warm them in the oven.

Natural fermentation milk buns

Recipe by Clarissa MattosDifficulty: Easy


Setup time


cooking time


Rest Time

9-10 hours

Fluffy buns made with natural yeast that will melt in your mouth.


  • Levain
  • 40g yeast

  • 40g of water

  • 40g of flour

  • Pasta
  • 100g of active levain

  • 500g wheat flour

  • 290g of milk

  • 30g of water

  • 10g of salt

  • 45g of sugar

  • 35g of butter

  • Melted butter for brushing optional

Way of doing

  • Levain: Make the levain by mixing a part of the yeast, water and flour. The levain takes several hours to get ready. Therefore, plan well. Check the schemes above.
  • Melt the butter in the milk, adding the sugar and salt. Transfer mixture to the bowl you are going to use and let it cool to room temperature.
  • Add the flour and the active levain until all the ingredients are incorporated. Cover and let stand for one hour at room temperature.
  • Do 3 series of folds (strecht & fold) with intervals of 30 minutes between each series. Always covering the bowl at intervals.
    How to make the fold
    Take the dough from one side and stretch it upwards and fold it in on itself. Turn the bowl a quarter turn and repeat the same process until you have turned the bowl one full turn. After 3 rounds, check the veil stitch. If the dough has reached the veil point, cover and let the dough rest for 2 hours or until it has risen to half size.
    Important: fermentation time will depend on the temperature of your kitchen.Dobras strecht & fold - Baila Bakes
  • Modeling: When the fermentation is complete, divide the dough into equal parts (balls) of 80g and shape the breads.
    how to model
    Join all sides, bringing to the middle of the ball. Turn the dough over so that the place where all the sides meet is facing down. Cup your hand in circular motions on the work surface and gently form a smooth ball. Place the buns in a well-greased baking dish. Cover with a tea towel and let it rest for 3 to 4 hours. You can make any size you want, but I recommend making the same sizes. This way, they will bake evenly.
    * Read the notes below
  • Baking the buns: preheat the oven to 190C. Put the refractory in the oven for 25 to 20 minutes or until the buns are lightly golden. Take the refractory out of the oven, brush the bread with melted butter (optional) to shine the crust. Transfer the buns to a wire rack to cool for 15 minutes and serve while still warm.


  • The temperature in your kitchen will greatly influence fermentation time. The times described in the recipe were measured in an environment of 21C.
  • To bake the next day, after shaping the loaves, cover the bowl with plastic wrap and refrigerate for up to 36 hours. But be careful: they will have to stay at room temperature until they grow again. This should last 3-4 hours, depending on the temperature in your kitchen. Only then can they be roasted!


  1. Que maravilha vc mulher. Que aula maravilhosa, DEUS ABENÇOE vc. Amei suas receitas.

  2. Que maravilha de aula vc explica MUITO bem . Que aula maravilhosa, DEUS ABENÇOE vc. Amei suas receitas.

  3. Ana Maria

    Pão fácil de fazer e fica uma delícia

  4. Amei a receita, grata

  5. Jo Barbosa

    Adorei a receita, estou preparando os meus que vão fermentar na geladeira. O cheirinho de manteiga com leite divino, esperando ansiosamente para experimentar.

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