Posted by: Jonjon | February 8, 2009

Asian – Hokkaido Milky Loaf 9/10

Asian – Hokkaido Milky Loaf 9/10

February 8 2009

• 300 g All-purpose flour 75g
• 50 g Rye flour 12.5g
• 30 g Milk powder 7g
• 120 g Water Roux Starter 30g
• 55 g White sugar 14g
• 14 g Fresh yeast 3.5g
• 5 g Salt 1 teaspoon = 6g, so = a bit less than ¼ teaspoon
• 1 Egg 50g 12.5
• 30 g Milk 7g
• 50 g Creme fraiche 12.5g
• 30 g Soft butter, diced 7g


• Place all other ingredients, except butter, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. When a dough ball starts to form, cut in the butter. Low down the speed to knead until the butter has blended into the dough. Increase the speed to medium again and knead until the dough has become very smooth and elastic.
• Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
• Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.

I halved the recipe instead of quartering it, so the picture shows the amount that I ended up with, 1 & a half loaf of bread. The bread rose very quickly. The recipe had the exact amount of ingredients for me to get the dough (usually I had to add in a lot of flour) but this time I only added a bit. The bread rose very beautifully. It tasted like a fluffy bread, milky and chewy too. I had a taste of it when it came out of the oven, which tasted fluffy, chewy and milky. It had more taste when it had cooled down. It had more bread-like texture than the Chinese style steamed buns, and also it had more flavor I think from the salt. I noticed that it was darkening around 30 minutes or so in the oven so I took it out of the oven around that time.


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