This Sourdough Hokkaido Milk Bread with Tangzhong combines two of my favorite bread techniques, using sourdough starter to leaven bread, and using the Tangzhong method, which involves creating a roux of flour and water. This technique creates an incredibly soft bread.
In addition, the use of sourdough, or levain, adds flavor to the bread. This is because the levain ferments over time, getting yeast from the environment. In a nutshell, the longer fermentation helps the dough develop a deeper flavor. The use of sourdough also lengthens the “life” of the bread. My explanation is pretty simplistic. There is so much more bread geeky-ness to this. To learn more, check out this article from The Joy of Cooking.
The Tangzhong method involves boiling flour and water to 65 degrees Celsius, or 149 degrees Fahrenheit. This gelatinizes the flour and creates a super soft dough. If you’ve ever been in as Asian grocery store or bakery, you’ve probably seen the super high and soft loaves of bread.
I was first inspired by this method from reading Christine’s Recipes. I have since baked the following breads using the method:
If you don’t have a sourdough starter, but would like to try this method, I recommend one of the breads listed above. For my sourdough geek friends, I definitely recommend this bread. Sometimes you just need sandwich bread!
For the Tangzhong:
- 25 grams bread flour
- 125 grams water
- 80 grams active 100 percent hydration sourdough starter
- 110 grams milk, skimmed, low fat, or whole
- 100 grams water
- 1 tsp barley malt
- 1 tsp powdered milk
- All of the Tangzhong
- 440 grams bread flour
- 10 grams sugar
- 8 grams sea salt
- 20 grams olive oil
- To make the Tangzhong, whisk 25 grams of flour and 125 grams of water in a saucepan. Cook it on low heat until it is just thickened. If you have a thermometer, it should just reach 149 degrees F (65 degrees C).
- Remove it from the heat and transfer to a small bowl to cool.
- In the bowl of a stand mixer, add the sourdough starter, milk, water, and barley malt. Mix with the paddle attachment about a minute.
- Add the powdered milk, Tangzhong, and half of the flour. Mix on low to incorporate. Switch to the dough hook and add the sugar, the rest of the flour, and the salt. Mix for 7 to 10 minutes, slowly adding the oil as you mix, until you have a very smooth and sticky dough.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Remove the dough from the refrigerator and stretch and fold. Cover the dough with plastic wrap, and let rest for 45 minutes. Stretch and fold a second time.
- Return the dough to the bowl, cover with plastic wrap, and let rest for 30 minutes.
- Divide the dough into six even pieces (I used a scale).
- Flatten each piece into a rectangle, and then fold the rectangle into thirds, like and envelope. Roll the envelope into a coil, like a cinnamon roll. Place all six pieces into an oiled 9 inch by 5 inch loaf pan, as pictured, with the seam side down (like snails).
- Cover with oiled plastic wrap and let rise until doubled, about 3 to 6 hours.
- Preheat the oven to 360 degrees F. Remove the plastic wrap and bake the loaf for about 30 to 35 minutes, until golden brown and the interior reaches at least 190 degrees F. Tent with foil if the top is becoming too brown while baking.
- Remove the loaf from the oven. Let cool in the pan for about five minutes. Remove from the pan and let cool completely on a wire rack.
Yield: 1 2 pound loaf
Adapted from Kitchen in the Sand