Hokkaido Milk Bread

My pal @John_Fisher_218893 posted some of the most beautiful bread a week or so ago that he had made. Despite the fact that I've been avidly baking all my own breads for several years, I'd never heard of this particular recipe before....Hokkaido Milk Bread. Of course I had to put my own hand to it and give it a try. Was it worth it? Oh, yeah, babe....

After the second rise....

Out of the oven....

And texture as soft as Angel Food cake.....

Thanks John!!

#bread

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Comments

Alex_311927

Oh man that looks good. I also off of John's post had to give the Tangzhong idea a go. I used the Tartine brioche recipe and made a tangzhong roux with 5% of the flour and that amount x5 of milk. It changed the texture completely, like cotton wool soft.. so good.

Gabriele_Di_Cerbo_40805

so beautiful!

wolfiegirl

Beautiful! I think my next experiment with Tangzhong will be burger buns.

wolfiegirl

Try the Tangzhong mixture in your next bread! It's easy to make...basically a thick roux, one part bread flour to five parts water/milk or an combo therein. Cook to 149F. Cool, fridge and you're done. For such a simple ingredient it's crazy what it does for the texture!!

fisher23

Byrdie, outstanding. I love the texture of this bread, yielding a soft light tight yet strong crumb. I've tried it in my dinner rolls and cinnamon rolls, worked great.

wolfiegirl

ooohhhh....cinnamon rolls......

Thank you again for showing me something new and spectacular!!

Alex_311927

I've never made a successful burger bun and I think tangzhong is the answer, truly.

fisher23

You are very welcome my dear friend.

Gabriele_Di_Cerbo_40805

I guess I know what I'm doing this weekend!

wolfiegirl

I got a wild hair and decided to experiment with the balance of the Tangzhong I had stowed in the fridge. I have NO idea how it's going to turn out but to my regular pizza dough recipe I added the 137g left over to the mix. Having added all the ingredients as I normally would, the Tangzhong added a bit more moisture to the dough so as I kneaded I added in more 00 flour to get the consistency corrected. If this works, next time the Tangzhong will go in first then I'll add the water instead of the other way around. Anyway, now it's a wait and see kinda thing. I'm letting it rise now and then I'll deflate and store it in the fridge overnight.

wolfiegirl

I have a go-to burger bun recipe that is really great but I think the Tangzhong will kick it up a few more notches! I'd be more than happy to share the recipe with ya!

fisher23

Please let me know, I hadn't tried it in pizza dough.

fisher23

Gabriele, it is gelatinizing the glutin. It makes the texture lighter, but stronger. I think it is the perfect bread for French toast (pain perdue), it can soak up a lot of custard and not fall apart.

fisher23

Love the design, now I am going to have to make some more and play with that.

Act_Out_257882

If that was half as good as it looks, it must have been amazing. I'm going to try this once I go back home! Thank you and John Fisher for posting.

Minh_Huynh_48807

Wow!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Show Off!

wolfiegirl

@Gabriele_Di_Cerbo_40805 @John_Fisher_218893

Update on the pizza dough with Tangzhong.....I have to say that I have mixed feelings about the results. First the dough recipe I use (that took me a couple years to get right) is already a pretty tender and tasty dough. Adding the Tangzhong didn't really improve it much. It might have been a little more tender around the edges of the crust but overall I don't believe it's worth the effort. Don't get me wrong! It was good but I just didn't get a warm fuzzy of it having made the dough notches above where it normally is. So, to that, I probably won't be using it for pizza dough again. Other breads....absolutely. But for now I'll leave my pizza dough as it is with the wonderfully soft 00 flour, unfiltered first pressed Sicilian olive oil, sea salt and spring water. Delizioso!!

fisher23

No bread flour? I use mostly 00 flour, but add about a cup of bread flour to give it a little chew. I find the Tangzhong roux works best with rich doughs. When I first learned the technique I tried it in a lot of breads.

Gabriele_Di_Cerbo_40805

maybe one could try to make a focaccia. I guess it would be easier to feel the difference on a taller dough

wolfiegirl

Good idea!

wolfiegirl

No bread flour. I used to use straight up a/p but then started using the 00 and never looked back. I have a feeling I'll be doing what you do and try Tangzhong in plenty of other breads too. What fun eh!?