SOURDOUGH HOKKAIDO MILK BREAD WITH TANGZHONG – BREADTOPIA
Provided by: Eric Rusch
Total time: 1 hours 35 minutes
Prep time: 1 hours 0 minutes
Cook time: 35 minutes
|Sweet Stiff Starter|
|90g bread flour (2/3 cup)|
|40g water (1/6 cup)|
|30g light brown sugar (1/8 cup)|
|30g sourdough starter ~100% hydration (1 Tbsp)|
|170g milk (3/4 cup)|
|30g bread flour (2 Tbsp)|
|610g bread flour (4 2/3 cups)|
|100g sugar (1/2 cup)|
|12g salt (2 tsp)|
|215g milk (1 scant cup)|
|114g unsalted butter (8 Tbsp)|
|1 egg beaten|
|1 Tbsp milk|
|1/2 Tbsp butter|
- See the Photo Gallery below for step-by-step process photos.
- Mix the starter ingredients in a straight-walled, transparent container with space for at least 50% growth. (See photo gallery where 150ml grows to approximately 225ml in a Pyrex container.)
- Press down with your knuckles to create a uniform surface and to push out air. This reduces drying and allows you to see actual CO2 aeration over time.
- Let the starter develop at room temperature. It takes 6-12 hours for this sweet stiff levain to peak.
- In a small saucepan, whisk the milk and flour until blended. Cook it on med-low heat for several minutes until it’s thickened, stirring frequently.
- Remove the pan from the heat and see the instructions below for melting the butter in the tangzhong if you’re using a stand mixer.
- Dough Mixing and Bulk Fermentation
- These instructions are for using a stand mixer. Scroll to the end for hand-kneading instructions if you do not have a mixer.
- Add the butter in chunks to the tangzhong to melt it.
- Whisk the two eggs and then the milk into the tangzhong-butter mixture. Set aside briefly.
- In the bowl of a stand mixer, briefly whisk together the flour, sugar and salt; and then add the sweet stiff starter, separating it into 5-6 portions as you add it to the bowl.
- Now pour in the prepped wet ingredients.
- With the dough hook attachment, mix on low speed for a minute, scrape down the sides, and then mix on medium speed for about 15 minutes. As you approach the 15-minute mark, the dough will become smooth and should pass the windowpane test.
- Transfer the dough to a lightly oiled bowl, form it into a ball, flip it smooth side up, cover and let rise for 6-12 hours depending on room temperature. If you refrigerate the dough, plan for longer rise times. See the photo gallery for approximate dough expansion during the bulk fermentation.
- Shaping and Final Proof
- Prepare your pans by greasing them. You can use two standard loaf pans, or make one loaf and eight rolls in a 9″ round pan like I did. Other options include: sixteen rolls in two 9″ round pans, eighteen rolls in two 8″ square pans, twenty-four rolls in two 9″ square pans, and eighteen rolls in a 9×13″ rectangular pan. Your total dough weight is about 1470g.
- Scrape the dough out onto a clean countertop. There’s no need for flour. Press the dough into a rectangle, divide it and roll the pieces into balls.
- Place the dough balls in your pans, cover and let proof for 2-4 hours (more if you put the dough in the refrigerator).
- Preheat your oven to 350F and brush the dough with the egg-milk wash.
- Bake loaves for 45-55 minutes and rolls for 30-35 minutes. Cover with foil partway through if the bread seems to be browning excessively.
- The internal temperature when ready should be at least 190F.
- Remove the bread from the oven but not the pans, brush the top with butter while its hot, and then let cool for 10 minutes before removing from the pans.
- After the bread is completely cooled, store it in a plastic bag at room temp for a week or longer.
- *Bread baked in a glass loaf pans will need longer than metal pans.
- Instructions for kneading by hand
- Mix all of the ingredients except the softened butter in a bowl with a spatula, dough whisk and/or your hands. Let rest for 10 minutes, then transfer to your countertop and knead by hand, adding 2 Tbsp of butter at a time, kneading between butter additions until the butter is incorporated and the dough stays together. Now follow the instructions above from when you transfer the dough to a lightly oiled bowl and start the bulk fermentation.