This Hokkaido Milk Sandwich Loaf is a soft and shredable bread, using natural fermentation. It is just as pillowy as using the Tangzhong method.
This Hokkaido Milk Sandwich Loaf using Natural Fermentation, is very soft and shred-able and totally delicious. It takes three days, since we are using Natural Fermentation and no commercial yeast, but the actual work is only a few minutes each day.
The time is just the fermenting and resting time. It is not as complicated as it appears. I promise!!!!
When you get a chance, come join my Facebook Natural Fermentation Real Sourdough Group.
Always start with a good and active Sourdough Starter.
If you want to make Hokkaido Hotdog Buns, use this recipe and follow the instructions for the Hotdog Buns.
I use my Original Danish Dough Whisk to mix the Levain until it becomes a firm ball.
You will have to use your fingers to scrape all the flour from the bowl and form the ball. It will seem that you have too much flour and can’t get the ingredients to combine, but they will.
The mixture will stick to your fingers and you will probably get annoyed, but keep at it. After a few minutes, you will have a nice ball that you can handle.
Cover the Levain and place in a draft free spot overnight.
The next morning, you will have a puffed up, smooth Levain.
Add all ingredients except the salt and melted butter to your electric mixing bowl and place the Levain on the top. I used three eggs here, but you can use 120 grams of egg whites only or a combination.
I usually just use the egg whites and then save my three yolks and make a Key West Key Lime Pie. All egg whites yield a fluffier bread and using the whole egg will give you more of a Brioche bread.
I like to use Hoosier Farm Old Fashion Malted Milk Powder for a nicer taste, although some people like to use Hoosier Hill Farm Dry Malt (Diastatic) baking Powder .
Combine with a Danish Whisk. Cover and allow a 30 minute autolyze.
Add the melted butter and sale and set the mixer on speed 3/4 and mix for approximately 14 minutes.
You might need to stop the mixer every four minutes to prevent motor burn out.
After 10 minutes, check to see if you have the windowpane effect. It is when you can stretch the dough out, without it breaking and when you put your finger though, it is a nice smooth hole.
You should also be able to see right through the dough. Since the hubs was not around, I had to photograph the pictures myself and I could not stretch with two hands and take the picture to show you a nice windowpane.
Once you achieve the windowpane, butter your food safe bowl and place dough in the bowl. I use the Cambro 2-Quart Round Food-Storage Containers. Just look at that luxurious dough.
Cover and let bench rest for two hours. The Kay Dee Designs Flour Sack Cotton Towels are my favorites as the designs are cute and the size is perfect.
I keep one over my Snow River Bread Board when not in use.
At the end of two hours, fold the dough and shape into a ball and cover.
Place in refrigerator overnight.
My husband, was kind enough to sand my Snow River Bread Board for me and then I oiled it three times with John Taylor Butcher Block Conditioner Food Grade Mineral Oil and Natural Waxes and waxed it with Clark’s Cutting Board Finish Wax.
The wax is enriched with lemon and orange oils and beeswax and carnauba wax. It is important to oil and wax every few months.
Roll each piece into an oval shape and using your bench knife, fold in on each side and roll up.
Cover and bench rest for 10 minutes.
Unroll the dough along the seam and then roll up again, tighter than the first time. Place each piece, seam side own into a 13 inch Pullman Pan.
Cover with a Flour Sack Cotton Towel and let rise at room temperature for six hours, until the dough has tripled.
The dough will rise a lot in the last 15 minutes, so don’t become impatient. Time for the oven!
Look how beautiful the color is on this loaf. While the bread is in the pan, brush the top with butter.
Remove from the pan about 20 minutes after it comes out of the oven. Place onto a Wire Cooling Rack.
Let fully cool before cutting the bread.
We like to slice the whole loaf into sandwich slices and freeze.
This recipe can be adapted for my Japanese Hokkaido Hotdog Buns recipe.
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Snow River Bread/Pastry Board
- Rosle Flat Whisk
- Original Danish Whisk
- Cambro Food Container
- Baker’s Kitchen Scale
- OXO Bench Knife
- Kay Dee Designs Flour Sack Cotton Towels
- Alpha Armour Salt Box with Spoon
- Hoosier Hill Farm Old Fashion Malted Milk Powder
- 13 inch Pullman Pan
- Wire Cooling Rack
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
- 29 grams of 100% hydration sourdough starter
- 47 grams milk
- 85 grams bread flour
- All the Levain
- 210 grams bread flour
- 210 grams all purpose flour
- 52 grams sugar
- 10 grams Malted Powder
- 120 grams egg whites
- 215 grams milk
- 7 grams sea salt
- 52 grams butter, softened
- Prepare Levain and place in a draft free spot overnight.
- Combine all ingredients, except butter and salt.
- Autolyse 30 minutes.
- Add the remaining ingredients and knead in mixer for 13 - 15 minutes at speed 3-4 until windowpane effect.
- Put in buttered bowl, cover and let rise at room temperature for 2 hours.
- Fold and put in refrigerator overnight, covered.
- Remove from refrigerator and divide into four pieces.
- Roll each piece into oval shape, fold in the sides and roll them up.
- Bench rest for 10 minutes.
- Unroll the dough along the seam and then roll up again, tighter than the first time.
- Put the pieces seam side down into the pan.
- Cover and rise at room temp for 6 hours until dough has tripled (dough rises a lot in the last 15 minutes).
- Bake at 350 degrees for 45 minutes.
- Brush top with butter when warm.
- Remove from pan and let cool completely before slicing.