It is very soft and springy crumb.
This loaf contains milk and fresh pure cream instead of water. That makes rich creamy taste.
Actually in Japan, we have Hokkaido milk bread. ''Hokkaido'' is place which produce good quality milk in Japan. This loaf is the same type of bread, rich milk taste, soft and springy.
I recommend to toast it and spread with butter and honey as breakfast!
Rich Milk Loaf
Sour dough starter
50g High grade flour
50 cc Water
Pinch of yeast
Final dough
350g High grade flour
120cc Milk
100cc Pure cream
30g Sugar
7g Salt
20g Unsalted Butter (melted)
1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.
2. Heat up milk and pure cream at 30℃.
In the mixer or bread machine, combine the final dough ingredients. and milk, pure cream. Mix it 10 minute.
3. Put it into the container, then proof it at warp place (35℃) till it becomes double size (about 6 - 10 hours).
4. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.
5. Shape into final loaf. Put the dough into the oil coated loaf tin.
6. Place it into warm place (35℃) with spray water, rise it for 1.5- 2 hours. Preheat the oven at 210℃.
7. Bake it at 200℃ for 20 minutes and at 180℃ for 10 minutes till it becomes golden brown.
Also you can find nice recipe on Yeastspotting.
I've been looking for a good white bread recipe with a tight crumb! Thanks for posting this recipe.
ReplyDeleteit is rich milky taste. thanx for your comment.
ReplyDeletehi!!. i have come across your blog sometime back and since i was doing my college assignment i Favorited it and now i started again, just wow, a group of really inspiring recipes and since im a real foodie i heart it. i have been searching all over the net to get some baking for Christmas , now i have found the magic pot right here in your blog. thank you very much. by the way i have doubt, when you mean high quality flour for bread, is that a special type?.. i made bread from all purpose flour and it was a little hard than what we get in the bakers and had that fermented taste. i know its supposed to be like that. so after that i have pretty much stuck to baking cakes!!
ReplyDeleteHi, joerge.
ReplyDeletei use high grade flour for my bread recipe. "high grade flour" contains 11.0% of protain. specially, bread loaves need high protain for glten development and ferment.
This is the percentage of protain in the flour.
Bread 11 to 12%
Pastries 10 to 11%
Cakes 9 to 9.5%
Cookies 8 to 9%
So use plain or raising flour flour for cakes and cookies, high grade flour or bread flour for breads. you can find the percentage on the label of package.