Dishful

Hybrid Milk Loaf

By May

A soft, fluffy, and satiny Japanese milk loaf made with a stiff sourdough levain and commercial yeast, without a sour tang.

Prep: 4 hours · Cook: 30 min · Serves 1 · Cuisine: Japanese

Ingredients

Stiff Levain

• 35 g bread flour
• 35 g active, peaked liquid starter
• 14 g water

Main Dough

• 270 g strong bread flour
• 1 batch stiff levain
• 120-130 g milk
• 56 g (1 large egg) egg
• 3.5 g salt
• 3 g commercial yeast
• 35 g sugar
• 35 g softened unsalted butter

Optional Egg Wash

• 1 egg, beaten

Method

Stiff Levain

1. Add the bread flour and active liquid starter to the water. Mix well and let the levain peak again before adding it to the main dough.

Main Dough

1. Combine all main dough ingredients except the butter with the stiff levain. Mix until the dough is elastic, firm, and smooth.
2. Add the softened butter and knead until the dough reaches the windowpane stage.
3. Cover the dough and let it proof until doubled in size.
4. Degas the dough and divide it by weight into 3 equal pieces.
5. Preshape the pieces into balls and let them bench-rest for 15 minutes.
6. Roll out each piece, shape it, and place the pieces into a loaf tin.
7. Proof until the loaf's volume has almost doubled from its original size.

Optional Egg Wash

1. Optionally brush a light layer of beaten egg wash over the top.

Main Dough

1. Bake in a preheated oven at 180°C (356°F) for about 30 minutes.
2. Unmold the bread immediately after baking and cool completely on a wire rack before slicing.

Original: https://www.instagram.com/reel/DeUN5PuuNRW/?mdxt=MTZ0ejdrOXJiYW93dA==

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