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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.
Prep Time
40
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Bread
Calories:
0
kcal
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
Serving:
0
g
|
Calories:
0
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg