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Home / Recipes / Sourdough / Hokkaido Milk Sandwich Loaf {Sourdough – Natural Fermentation}

Hokkaido Milk Sandwich Loaf {Sourdough – Natural Fermentation}

January 21, 2016 By Jill Selkowitz / 94 Comments Updated November 15, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe
Hokkaido Milk Sandwich Loaf

This Hokkaido Milk Sandwich Loaf is a soft and shredable bread, using natural fermentation. It is just as pillowy as using the Tangzhong method.

Hokkaido Milk Sandwich Loaf

Hokkaido Milk Sandwich Loaf

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.

 

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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.

 

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Prepare the Levain by weighing our your Sourdough Starter, milk and flour on your kitchen scale. I like the Bakers Math Kitchen Scale because it is very accurate and has a Bakers Percentage setting

I use my Original Danish Dough Whisk to mix the Levain until it becomes a firm ball.

 

A ball of Hokkaido Milk Sandwich Loaf dough

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.

 

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Cover the Levain and place in a draft free spot overnight.

 

A puffed-up smooth Levian for Hokkaido Milk Sandwich Loaf in the center of a bowl.

The next morning, you will have a puffed up, smooth Levain.

 

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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 .

 

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Combine with a Danish Whisk. Cover and allow a 30 minute autolyze.

 

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Add the melted butter and sale and set the mixer on speed 3/4 and mix for approximately 14 minutes.

 

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You might need to stop the mixer every four minutes to prevent motor burn out.

 

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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.

 

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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.

 

Hokkaido Milk Sandwich Loaf Dough in a Cambro 2-Quart Round Food-Storage Container

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 the Dough

Cover the 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.

 

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At the end of two hours, fold the dough and shape into a ball and cover.

 

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Place in refrigerator overnight.

 

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In the morning, remove the dough from the refrigerator. Your Bakers Math Scale should show the weight at about 980 grams. Using your Bench Knife, divide the dough into four pieces.

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.

 

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Roll each piece into an oval shape and using your bench knife, fold in on each side and roll up.

 

Shape

Cover and bench rest for 10 minutes.

 

Place Rolled Dough into Pullman Pan

Place Rolled Dough into Pullman Pan

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 Hokkaido Milk Sandwich Loaf with a Flour Sack Towel

Cover Hokkaido Milk Sandwich Loaf with a Flour Sack Towel

Cover with a Flour Sack Cotton Towel and let rise at room temperature for six hours, until the dough has tripled.

 

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The dough will rise a lot in the last 15 minutes, so don’t become impatient. Time for the oven!

 

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Look how beautiful the color is on this loaf. While the bread is in the pan, brush the top with butter.

 

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Remove from the pan about 20 minutes after it comes out of the oven. Place onto a Wire Cooling Rack.

 

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Let fully cool before cutting the bread.

 

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We like to slice the whole loaf into sandwich slices and freeze.

 

Cast of Ingredients for Hokkaido Milk Sandwich Loaf

Cast of Ingredients for Hokkaido Milk Sandwich Loaf

This recipe can be adapted for my Japanese Hokkaido Hotdog Buns recipe.

Kitchen Equipment and Essentials

  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (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
  • Porcelain & Bamboo 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:

Hokkaido Milk Sandwich Loaf

5 from 17 votes
Print Pin SaveSaved! Rate
Course: Bread
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Calories: 0kcal
Author: Jill Selkowitz

Ingredients

Levain

  • 29 grams of 100% hydration sourdough starter
  • 47 grams milk
  • 85 grams bread flour

Dough

  • All the Levain
  • 210 grams bread flour
  • 210 grams all purpose flour
  • 52 grams White Sugar
  • 10 grams Malted Powder
  • 120 grams egg whites
  • 215 grams milk

After Autolyze

  • 7 grams sea salt
  • 52 grams butter softened

Instructions

Day One, Evening - Prep the Levain

  • Prepare Levain and place in a draft free spot overnight.

Day Two

  • 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.

Day Three - Baking Day

  • 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.

Notes

If you want a smaller sandwich loaf, make five pieces and use one piece for filled buns or Danish.

Nutrition

Nutrition Facts
Hokkaido Milk Sandwich Loaf
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Hokkaido Milk Sandwich Loaf {Sourdough – Natural Fermentation}!

Hokkaido Milk Bread

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January 21, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Dianna says

    February 26, 2021 at 9:20 am

    This will be my first sourdough bread. I made the levain and put in the oven overnight with the light on because my house is so cold. This morning it had a hardish crust on top. I used it anyway but added a tablespoon of fresh starter on top . I’m waiting for the autolyse step and I’ll mix it up and continue. Should I add a little instant yeast so I don’t ruin the whole thing?

    Reply
  2. Lee says

    January 29, 2021 at 8:23 am

    5 stars
    Hei I didn’t have malted powder, and I don’t even know if I can find such a thing around here (Norway).
    Also we don’t have such a thing as Bread flour, We just have all purpose flour, So I realized that I did have to use more than 210 grams because the dough didn’t have the right consistency. Apart from that, perfection..! I baked the bread today and it looks FANTASTIC. Great recipe.!! Thanks. Greetings from Norway.

    Reply
  3. Barb says

    November 15, 2020 at 7:21 pm

    How can it be ZERO calories/sugar/fat, etc. when it has sugar and butter and milk in it????

    Reply
  4. Inkyung says

    October 31, 2020 at 10:38 am

    5 stars
    I just baked this bread last night and had it as breakfast today. This is so delish! It’s definitely shreddable with a hint of sourness. I am thinking about adding a bit of sugar into the stiff levain next time.
    Thank you so much for this wonderful recipe and the instruction!

    Reply
    • Jill Selkowitz says

      November 2, 2020 at 6:26 pm

      Hi Inkyung. Thank you so much. I am thrilled that you made this bread and enjoyed it so much. Jill

      Reply
  5. June says

    August 20, 2020 at 9:24 am

    Jill, this was the first bread recipe I’ve ventured into with my sourdough starter and it worked wonderfully. Thank you so much!

    Reply
  6. Sarah says

    August 12, 2020 at 12:50 pm

    5 stars
    Hi Jill, I wanted to thank you for your recipe. It’s by far the best bread recipe I’ve made and I’ve made a lot! I’ve tried milk bread, Italian bread, challah using mostly yeast and some with sourdough starter but your recipe has yielded the most delicious bread that my entire family likes. I’ve made your recipe twice and both times I used an unfed starter which turned out great. I used low-fat milk powder the first time and buttermilk powder the 2nd time and the kids liked the buttermilk version better. I also used a scale and measured the ingredients but because the dough ends up being so wet that I end up having to add a lot of flour to make it work so the dough ends up weighing about 1080g. So I made it into two loaves of bread. Just some details to set expectations for others. Thanks again!

    Reply
    • Jill Selkowitz says

      August 13, 2020 at 5:49 pm

      Hi Sarah. Thank you so much. If you continue to mix the dough, it will become very pliable and you should not need to add more flour. Did you do an autolyse first? Jill

      Reply
  7. Ac says

    June 11, 2020 at 6:02 am

    Hi Jill, i made this 3times and really love it but the proofing takes too long. Was wondering if i can skip the cold proof and let it proof on my countertop till it triple and bake on same day? So i will make the levain the night before and start mixing in the morning and let proof for the day. It’s quite hot here in asia. Will it affect anything?

    Reply
    • Amf says

      July 27, 2020 at 7:23 pm

      What temp is the cool
      Proof?

      Reply
  8. Dawn says

    June 10, 2020 at 11:50 am

    Hello Jill,

    I’m just wondering if the starter will over ferment if I leave it after mixing for 24 hours before I mix in the bread flour.

    Also, can I just use bread flour with whole wheat instead of all purpose and to use only 20g sugar please? Will the softness be compromised?

    Reply
    • Erica says

      October 20, 2020 at 9:26 am

      Hi, I’m just a guest but wanted to share my thoughts 🙂 I think it would be fine to use the bread flour instead of all purpose, but as you suspected as well as I do, I think that the softness will be slightly compromised. All purpose flour is a mix of hard and soft wheats where as bread flour is only hard wheat, which has higher gluten and protein content. Hope this helps. 😀

      Reply
  9. Michelle says

    June 9, 2020 at 10:17 am

    Jill, now that the weather is warming up, I’m wondering if I can prep the levain early in the morning and prep the dough in the afternoon and bake the bread at night if the rise is as expected, of course…

    Reply
    • Jill Selkowitz says

      June 9, 2020 at 6:56 pm

      I’ve have never made the bread all in one day, but with warm weather, that would change things. You certainly can try. Jill

      Reply
  10. Tammy Hughes says

    June 8, 2020 at 2:07 pm

    I adore this bread recipe, but recently the sides have started to collapse slightly, giving the bread an hourglass shape. Any idea why, maybe overproofing? It still tastes amazing but I’m not sure what I’ve done differently.

    Reply
    • Jill Selkowitz says

      June 8, 2020 at 7:33 pm

      If it was coming out right and now there is a change, it may be because of the weather and over proofing. Try baking it after about three hours and see how that works. Jill

      Reply
  11. Angela says

    June 3, 2020 at 1:29 am

    Hi i usually feed the starter once before adding it into levain recipe. Can i use the starter directly to form the levain?

    Reply
  12. Foggia Kassiboule says

    May 29, 2020 at 2:29 pm

    Jill, what role does the malt play? Could I just not use it? This looks amazing and I want to make it but I don’t have malt powder. ):

    Reply
    • Jill Selkowitz says

      May 30, 2020 at 3:24 am

      Foggia, you can skip the malt. It just adds a bit of flavor, so no worries. Jill

      Reply
      • Foggia Kassiboule says

        May 31, 2020 at 6:33 pm

        amazing thank you

        Reply
  13. Ac says

    May 26, 2020 at 10:57 pm

    This is my 2nd time making this in a span of 2weeks! I really love the texture and the slight hint of sourdough in it. I’m so happy that i can make a milk loaf using the starter as my family prefers soft bread. It’s the softest bread I have ever made, it’s comparable to tangzhong texture but more flavorful. I wonder if you would do a tangzhong+sourdough starter soon 🙂

    Reply
    • Michelle says

      May 29, 2020 at 8:13 pm

      There’s an article comparing sourdough Hokkaido to sourdough + tangzhong in a test and found no difference. I’ve also tried another recipe that does both and I prefer this recipe for the ease and same texture. Jill’s recipe is a winner.

      Reply
      • Jill Selkowitz says

        May 30, 2020 at 3:23 am

        Thanks, Michelle. Jill

        Reply
  14. Nidhi says

    May 18, 2020 at 10:19 pm

    5 stars
    This is a excellent recipe but can it made without egg , with some substitute?

    Reply
    • Jill Selkowitz says

      May 19, 2020 at 2:13 am

      Thank you so much. I’ve not tried it without egg. Jill

      Reply
  15. YURIANNA KIM says

    May 12, 2020 at 7:48 pm

    I haven’t baked a milk bread like this before yet, but I was curious – what does the stiff milk starter the day before do for the bread? Has anyone tried it with just a regular fed 100% hydration starter and had any success?

    Reply
    • Jill Selkowitz says

      May 16, 2020 at 2:25 am

      It gives it the super soft, shredable crumb. The texture will be the same as if you did the Tangzhong, method. Jill

      Reply
      • YURIANNA says

        May 17, 2020 at 6:35 pm

        5 stars
        Thanks for your response! This turned out really lovely!

        Reply
        • Jill Selkowitz says

          May 18, 2020 at 3:20 pm

          Hi Yurianna. I am so glad to hear it. Thank you for getting back to me. Jill

          Reply
  16. Michelle CA says

    May 12, 2020 at 7:35 pm

    5 stars
    This.. is… AMAZING. I can’t believe it came out of my novice kitchen. No Pullman pan, so used a 1.5# loaf pan. Baked up like an absolute dream. Thank you for such an incredible recipe.

    Reply
    • Jill Selkowitz says

      May 12, 2020 at 10:15 pm

      Hi Michelle. Thank you so much. I am thrilled you enjoyed this bread recipe. Jill

      Reply
  17. Amy Murphy says

    May 11, 2020 at 9:48 am

    5 stars
    Amazing recipe and results. I am now obsessed with this bread and will have in my normal rotation now. Thank you so much! I made two loaves out of this one recipe–dividing the dough into 6 rolls for two normal bread loaf pans is a great way to spread out the love. I also made a little special chocolate babka roll out of one of the big rolls of dough.

    Reply
    • Jill Selkowitz says

      May 11, 2020 at 4:39 pm

      Hi Amy. Thank you so much. Babka is fantastic starting with this recipe. I am so glad you enjoyed all your baked goods. Jill

      Reply
  18. Christina says

    May 1, 2020 at 9:05 pm

    5 stars
    Tried the recipe, make into rolls and it was excellent.

    Reply
    • Jill Selkowitz says

      May 7, 2020 at 3:22 pm

      Wonderful, Christina. We love to shape the bread for rolls too. Have you tried stuffing them and then baking? Jill

      Reply
  19. Michelle says

    April 29, 2020 at 2:40 pm

    5 stars
    Turned out beautifully and easy steps! Just need patience.

    Reply
    • Jill Selkowitz says

      April 29, 2020 at 3:51 pm

      Thank you, Michelle. Jill

      Reply
      • Michelle says

        May 29, 2020 at 9:26 am

        Hi Jill, if I want the bread to be a bit sweeter, how much sugar can I add without compromising the bread integrity?

        Reply
        • Jill Selkowitz says

          May 30, 2020 at 3:26 am

          Michelle, after the bread comes out of the oven, try taking a little butter and running it over the crust. Then sprinkle on some sugar. That will be yummy. Jill

          Reply
    • Wendy says

      June 3, 2020 at 5:04 am

      Hi, by room temperature, what temperature range are you referring to? Thanks =)

      Reply
  20. Michelle says

    April 26, 2020 at 12:29 pm

    I have a 50% hydration starter. How do I adapt this recipe to use that instead of 100% hydration? thanks

    Reply
    • Jill Selkowitz says

      April 26, 2020 at 3:22 pm

      When you pull out starter to use, change it to make it a 100% starter. Jill

      Reply
  21. Louisa says

    April 7, 2020 at 11:39 am

    Hello!
    I am looking forward to trying this recipe. I don’t have a Pullman loaf pan but just a standard 9×5” loaf pan. Would this work in a pan this size if I divided it in 2 and made 2 loaves? Thank you!

    Reply
    • Jill Selkowitz says

      April 7, 2020 at 4:44 pm

      Hi Louisa. I would advice dividing in half. Jill

      Reply
    • Louisa says

      May 4, 2020 at 7:51 am

      Thank you! It turned out great :).

      Reply
  22. Sirirat says

    March 8, 2020 at 4:05 am

    Hi, I made this bread and it came out soft and tender but has sour taste. Is it because I left it in the refridgerator too long? I left it about 24 hours. I wonder in your recipe, it is said to put the dough in refridgerator overnight does it mean for the dough to rise to double size? I finished kneading the dough and let it rise for two hours and folded the dough then put the dough in the refridgerator around noon time. Then I took it out around noon time the next day. Is that too long?

    Reply
    • Jill Selkowitz says

      March 8, 2020 at 6:07 pm

      Sirirat, I am not sure I am following you. After 24 hours, you let it rise and put it back in the fridge again? After mixing the ingredients together on the second day (first day was the levain), it goes into the fridge overnight/24 hours is fine. Next day (third day) is shaping, long bench resting (which quadruples in size) and then baking. Jill

      Reply
  23. Rachel says

    February 12, 2020 at 5:53 am

    Hi
    I wonder if your bread taste sour in this recipe, I’ve tried this and it has a sour after taste but not too strong. I wonder if all bread made with yeast starter somehow have a sour taste to it.
    Thanks

    Reply
    • Jill Selkowitz says

      February 12, 2020 at 4:28 pm

      This does not have a sour taste like a regular sourdough bread since there are other ingredients. It is fantastic and great for sandwich bread. Jill

      Reply
  24. Monica says

    October 29, 2019 at 6:10 am

    Is this supposed to be melted butter (per the picture description) or softened butter (per the recipe)? Another failed attempt here. Quite disappointing.

    Reply
    • Jill Selkowitz says

      October 29, 2019 at 6:21 pm

      Either way. Jill

      Reply
  25. Grant says

    May 28, 2019 at 7:44 pm

    5 stars
    Wonderful! Thrice made thus far. My tastebuds thank thee, my waist, not so much…

    Reply
    • Jill says

      May 30, 2019 at 2:21 pm

      Thank you, Grant. My waist too! Jill

      Reply
  26. Abhilash Vithlani says

    April 27, 2019 at 9:33 pm

    Hi Jill,

    Being allergic to Eggs, is there a substitute that we could use in place of eggs?

    Reply
    • Jill says

      May 3, 2019 at 1:08 pm

      Hi Abhilash. What do you normally use for subs? Jill

      Reply
  27. Pam K says

    March 21, 2019 at 1:32 pm

    What if I don’t have this size pan? Can it be made in a standard loaf pan? Or the recipe adjusted for a standard loaf pan?

    Reply
  28. Sue L says

    August 18, 2018 at 2:56 pm

    Can I use rehydrated discarded SD instead of your levain? How much should I put?

    Reply
  29. Simon says

    August 5, 2018 at 7:35 pm

    Hi Jill:
    The recipe mentioned milk. It should be liquid milk at room temperature? How about the Malted Powder, I had Malted Barley Extract (paste form), can it be direct substitute?

    Thanks

    simon

    Reply
    • Jill says

      August 8, 2018 at 12:00 am

      Yes, as the recipe says. Jill

      Reply
      • Simon says

        August 8, 2018 at 5:14 am

        5 stars
        Hi jill:

        I made the btread! No window pane. I have to add about 9 tsp of ap flour and 9 tsp bread flour. With brand new artisan kitchenaids stand mixer( mid year sale) and neary an hour of kneading. Well instead of throwing away the dough. I decided to let rise and proceed according to the recipe.

        Well the smell of the bread filled my kitchen during baking! Simply amazing. My wife love it. My mother in law love it.

        But i am curious why the dough were so wet? Should i reduce the egg to 2 or cut down the milk ? Any idea?

        Simon

        Reply
        • Jill says

          August 9, 2018 at 1:50 am

          Simon, sounds like perhaps something was not measured correctly. The dough should not be wet. Jill

          Reply
          • Simon says

            August 9, 2018 at 4:21 am

            I am using a digital scale, so it should be accurate. Also i am using 3 whole eggs. Am i eight?

          • Jeremiah says

            October 23, 2019 at 12:11 pm

            Like Simon, we never get the window pane after a very long time mixing and have to add quite a bit of flour. We are also using a digital scale and have had the same results after several attempts. While it “turns out” (and is delicious) something isn’t quite right and I wonder what the problem is. Hope you can help – Love milk bread and sourdough!

          • Jill Selkowitz says

            October 23, 2019 at 12:19 pm

            I would imagine the issue is that you added “quite a bit more flour.” You should always get the window pane. Jill

          • Helen says

            April 22, 2020 at 6:33 pm

            I am making this for the first time and my dough was wet as well I also have to add extra flour and I used a scale and weighed everything perfectly. Wonder what went wrong

          • Jill Selkowitz says

            April 25, 2020 at 2:46 pm

            Sounds like you need to mix it longer. Jill

  30. Simon says

    August 5, 2018 at 4:13 pm

    Hi Jill :
    For this Hokkaido bread, the stated milk are in powder form or liquid?

    Regards

    Simon

    Reply
  31. Jenna says

    March 17, 2018 at 10:40 pm

    Hi there,
    Just tried my own go at a wild yeast milk bread and it came out halfway decent(ish) but I just randomly came across your recipe. Wish I would’ve seen it a few hours earlier! Anyhow, is there any reason not to do a tangzhong with this recipe? (with total hydration adjusted) Would the natural yeast/bacteria not react well with the it somehow?

    Reply
    • Jill says

      March 18, 2018 at 12:08 am

      Hi Jenna. I don’t see any reason why you couldn’t use a Tangzhong for this recipe. I might use milk instead of water though, when preparing the Tangzhong, however, I’ve seen it done with water and then milk powder is used in addition. I would use the standard Tangzhong ratio. You already know you will need to make adjusts with the amount of flour/milk. I’ve done a similar bread recipe using Tangzhong and not a levain and thought the crumb and the shred factor were almost identical. If you try it out, please let me know your results. Jill

      Reply
      • Ivan Prasodjo says

        October 3, 2018 at 2:11 am

        5 stars
        Hi Jill, could you please share the recipe of making hokkaido bread using Tangzhong method combine with sourdough starter.

        Reply
        • Jill says

          October 3, 2018 at 11:01 am

          Ivan, I will put that in line. I am about 8 months or more out in new recipe posts, but please keep checking back. Jill

          Reply
  32. Barbara says

    October 22, 2017 at 10:16 am

    Hokkaido milk bread has been our daily bread for a couple of years, and I am looking forward to trying this variation, but I’ll have to let my Zojirushi do the hard work of mixing and kneading. I always bake it in my stove’s oven, though. I can’t rate it till I try it, but I know it will be wonderful! I will start my starter in the morning; I wonder about using some of my whey left from today’s yogurt adventures…….hmmmmm.

    Reply
    • Abeer says

      April 1, 2020 at 5:09 am

      5 stars
      A very good recipe ,made it more than 4 times ,thanx for sharing 🙂

      Reply
  33. Candace says

    September 26, 2017 at 11:12 am

    Do you think this would work with gluten free flour and sour dough starter? Also what is the purpose of Malted powder? That is a no no for me

    Reply
  34. Christelle says

    September 24, 2017 at 8:31 pm

    Hello Jill.
    Never heard of malted powder here.
    With what can I replace?
    Baking soda? Baking powder? Maple syrup?
    Thanks a lot.
    Christelle

    Reply
    • Jill says

      September 25, 2017 at 2:06 pm

      Hi Christelle. Just omit it and your bread will still be delish. 🙂 Jill

      Reply
  35. Tammy says

    August 25, 2017 at 6:35 am

    5 stars
    “Add the melted butter and sale” … just wanted to point out the typo. Sale should be salt.

    Reply
  36. Cindy H says

    July 25, 2017 at 7:50 am

    Jill,
    Have you ever subbed in any Whole Wheat flour ?

    Reply
    • Jen says

      April 7, 2018 at 1:09 pm

      5 stars
      I used Whole Wheat in place of the All Purpose, and it came out beautifully! Better than any store bought whole wheat!

      Reply
  37. Cindy H says

    July 25, 2017 at 7:48 am

    Jill,
    Have you ever subbed in any Whole Wheat flour ?

    Reply
  38. Joyce says

    February 26, 2017 at 4:13 am

    Hi, is the malt powder “diastatic malt powder”?

    Reply
    • Jill says

      April 14, 2017 at 12:04 am

      Hi Joyce~ The company sells both. They are almost the same. I like the plain malt to use in waffles, ice cream and milk. Jill

      Reply
  39. Cindy H says

    February 15, 2017 at 4:08 am

    Thank you Jill ! I made this the other day and it is the first SD sandwich loaf my hubby has enjoyed. He has asked for it again and now calls it “his bread.” That is a high compliment because he would only eat yeasted soft white bread. Great recipe !

    Reply
  40. shauneeng says

    February 10, 2017 at 6:15 am

    I’m at the start of the autolyse, but I don’t have a mixer. Has anyone any advice on how to do this by hand. Stretch and folds? Just go at it for 20 mins by hand? All help very much appreciated. TIA

    Reply
  41. Angie Coleman says

    January 15, 2017 at 1:54 pm

    Hi Jill! Really fun recipe. Quick question – my dough didn’t rise much before I put it in the fridge for the overnight rise. Should I let it get closer to double before I refrigerate it!

    Reply
    • Jill says

      January 15, 2017 at 7:16 pm

      Angie~

      I’m sure it will be fine. The biggest rising time is after shaping, although tomorrow, your dough should be at least double in size.

      Jill

      Reply
      • Cheryl Prottsman says

        February 12, 2017 at 8:52 am

        Hi Jill,

        Have you made this recipe into dinner rolls? Maybe in a 9×13 pan?

        Cheryl

        Reply
        • Cindy H says

          July 25, 2017 at 8:02 am

          I have never made these into dinner rolls but when I make dinner rolls I weigh them to between 55-60 grams each. I have made this recipe into cinnamon rolls…..and they were delish !

          Reply
  42. Tez says

    October 13, 2016 at 1:55 am

    5 stars
    Another to try
    Xx

    Reply
  43. AGiantKorean says

    July 11, 2016 at 2:16 pm

    I’d love to try your recipe. How tangy is the flavor of the final loaf?

    Reply
    • Jill says

      July 11, 2016 at 2:57 pm

      Hello. There is no tang at all! It is a very delicious loaf and I look forward to hearing your results.

      Jill

      Reply
  44. Coach Natalie Palombi says

    June 22, 2016 at 5:22 pm

    5 stars
    Well darn it Jill… I don’t have ANY of these ingredients or tools, besides the mixer… and now I have an idea for a new hobby! Bread making! Ahhh….how satisfying it must be to see that bread come out of the oven 🙂

    Reply
    • Jill says

      June 22, 2016 at 11:51 pm

      Hi Natalie~

      Bread making is quite fun and very relaxing, but, there is a lot of learning for bread making.

      Jill

      Reply
    • Dennis says

      April 9, 2017 at 8:20 am

      great results!

      Reply

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