I love Japanese milk bread , or as known Hokkaido milk bread . I have the original Hokkaido milk bread posted a long time ago and it’s always been my go to recipe . I made it so many times over the years because it’s my family’s favorite . It is soft and fluffy and so easy to make , that one recipe though was using commercial yeast . Not that anything wrong with it . I still make them quite often . <\/p>\n\n\n\n
This one recipe is using sourdough starter as the natural yeast , i don’t add any commercial yeast . Make sure before using this the starter you have is pretty strong , i usually feed it before using it . And if you haven’t used your starter for quite some time , i think it’s always a good idea to give them few feedings before using their ‘ power ‘ LOL <\/p>\n\n\n\n
The recipe requires for 100% hydration starter , so i would feed equal water and equal flour before using it . <\/p>\n\n\n\n<\/figure>\n\n\n\n
Ingredients : <\/h3>\n\n\n\n
410 grams bread flour <\/li>
100 grams starter fed and active , 100% Hydration <\/li>
Make sure your starter is fed the night before or in the morning before using it . <\/li>
Mix everything on the mixer bowl , except the butter . Mix until just combined , use the dough hook . Let the dough sit for 30 minutes , covered ( autolyse ) <\/li>
Add the room temp butter little at a time , let the mixer continue kneading it for several minutes until window pane stage is reached . <\/li>
Shape the dough into a ball , seam side down , place it in a bowl , Bulk fermentation for 3-4 hours , <\/li>
After 3-4 hours , you can check if it’s ready to be shaped and proofed by finger dent test . <\/li>
Shape and proof for 1 hour or more if needed . Check with finger dent test to see if it’s ready to be baked .<\/li>
Bake at 190 C , for approx 40 minutes . <\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"
I love Japanese milk bread , or as known Hokkaido milk bread . I have the original Hokkaido milk bread posted a long time ago and it’s always been my go to recipe . I made it so many times over the years because it’s my family’s favorite . It is soft and fluffy and so easy to make , that one recipe though was using commercial yeast . Not that anything wrong with it . I still make them quite often . This one recipe is using sourdough starter as the natural yeast , i don’t add any commercial yeast . Make sure before using this the starter you have is pretty strong , i usually feed it before using it . And if you haven’t used your starter for quite some time , i think it’s always a good idea to give them few feedings before using their ‘ power ‘ LOL The recipe requires for 100% hydration starter , so i would feed equal water and equal flour before using it . Ingredients : 410 grams bread flour 100 grams starter fed and active , 100% Hydration 50 grams brown sugar 1 tsp kosher salt 1 egg 50 grams unsalted butter 185 grams coconut milk 1 tbsp vanilla extract Direction : Make sure your starter is fed the night before or in the morning before using it . Mix everything on the mixer bowl , except the butter . Mix until just combined , use the dough hook . Let the dough sit for 30 minutes , covered ( autolyse ) Add the room temp butter little at a time , let the mixer continue kneading it for several minutes until window pane stage is reached . Shape the dough into a ball , seam side down , place it in a bowl , Bulk fermentation for 3-4 hours , After 3-4 hours , you can check if it’s ready to be shaped and proofed by finger dent test . Shape and proof for 1 hour or more if needed . Check with finger dent test to see if it’s ready to be baked . Bake at 190 C , for approx 40 minutes .<\/p>\n","protected":false},"author":16,"featured_media":8705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8701"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8701\/revisions"}],"predecessor-version":[{"id":8707,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8701\/revisions\/8707"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8705"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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