SUB) 自家製天然酵母ミルク湯種食パン作り方 翌日もふわふわ/ Sourdough Soft Japanese Hokkaido Milk Bread Recipe Tangzhong Method

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

whole milk

🥗Healthier: low-fat milk

💰Cheaper: water + milk powder

Low-fat milk reduces calories, while the alternative is budget-friendly.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, and sugar syrup is cost-effective.

The day before, mix 40g bread flour, 40g water, and a spoonful of sourdough starter. Let stand for several hours or overnight to activate.

For the tangzhong, stir together 70g milk, 70g water, and 40g bread flour. Cook on low heat until thickened, then cool and rest in the fridge overnight.

On baking day, mix all the tangzhong, 80g fed starter, 125g lukewarm milk, 30g cane sugar, 6g sea salt, and 300g high-protein bread flour. Add 40g butter and knead in your preferred method.

Let the dough bulk ferment until it doubles in size.

Divide the dough in two and shape it as desired.

Place the shaped dough in a bread mold and proof until it rises above the edge.

Apply an egg wash and bake in a 375°F oven for about 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens