Go Back
–+ servings
Japanese milk bread with sourdough

Sourdough Hokkaido Milk Bread

Meenakshi
This Sourdough Hokkaido Milk Bread made with Tangzhong is a super soft and fluffy milk bread recipe. Tanhzhong method ensures that it stays soft and moist for days.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Inactive time 8 hours
Course Bread
Cuisine Japanese
Servings 18
Calories 170 kcal

Ingredients
  

Ingredients For Tangzhong

  • 5 tablespoon whole Milk
  • 5 tablespoon Water
  • 3 tablespoon bread flour

Ingredients For Dough

  • 4 ½ cup + 2 tablespoon Bread flour (585g)
  • 1 ½ cup Whole milk (375 ml)
  • ¼ cup Butter (58 g)
  • 3 tablespoon sugar (38g)
  • 3 tablespoon dry milk (25g)
  • 1 teaspoon salt (6g)
  • ⅓ cup ripe starter (( mine weighs 85 gms))

Instructions
 

For making Tangzhong

  • In a saucepan, combine milk, water, and flour. Use a whisk to make it lump-free.
  • Now turn on the flame and cook the slurry on low flame. Keep stirring continuously till it starts to thicken.
  • When the slurry thickens, turn off the flame and transfer the slurry to a bowl. Let it cool to room temperature.

For making dough

  • In the bowl of a stand mixer, add all the ingredients and start kneading at low speed. Gradually increase the speed to medium and knead until the dough becomes smooth. It should take good 15-17 minutes.
  • Transfer the dough to a greased bowl and cover with a cling wrap. Let it proof until the dough doubles in volume. It can take 3-5 hours depending on the ambient temperature. Alternately let the dough cold rise overnight in the refrigerator.
  • When the dough has doubled in volume, transfer it to a floured work surface and divide into 18 equal portions.
  • Shape each portion into rounds. Transfer them to a baking pan of your choice.

Baking as a loaf or individual buns

  • Bake them as a loaf or individual rolls. The recipe suits best for 9x13 inch pan that would easily accommodate 18 rolls, each placed about1 an inch apart. Or two 9 inch round pans. ( I have used an 11x7 inch pan for 13 rolls, and the rest I have baked as individual buns.)
  • You can choose to bake them as individual buns. (They make excellent burger buns.) Place them far apart from each other on a parchment-lined baking tray.
  • Cover and let them rise for 2-3 hours or until they fluff up in a warm place. If baking them as a loaf, which is the recommended way, they should rise well (more than an inch ) above the rim.
  • Towards the end of the proofing, preheat the oven to 360 0F.
  • Once the oven reaches the desired temperature, place a pan with hot water on the lower shelf.
  • Now, carefully transfer the pans/ trays to the oven. Take care not to press the risen dough.
  • Once the bread has been baking for 10 minutes, turn the baking pans/tray and give the bread a generous milk wash.
  • Then, bake the bread for 30 minutes more or until it turns golden brown.
  • When done, remove from the oven and let them cool for 5-7 minutes before transferring the loaf onto a cooling rack.
  • Enjoy the bread warm or let this airy Hokkaido milk bread cool completely before storing.

Notes

  • Measure the flour using a scale. If using the volume measurements, take care to fluff the flour before filling the measuring cups and level the flour with something straight.
  • Do not over-cook the Tangzhong. Keep stirring while you make it. Also, let it come to room temperature before adding to the dough mixture.
  • Melt the butter and let it cool. It should not be hot.
  • The milk should be at room temperature.
  • Replace bread flour with an equal portion of All-purpose Flour.
  • To obtain perfectly equal sized buns use a scale to weigh the dough.
  • After shaping let the dough rise well above the rim of the baking pan.
  • Hokkaido milk bread can also be baked as individual buns. They make excellent burger buns.
  • Do not brush the buns with milk before placing them in the oven. There are chances of deflating the beautifully risen Japanese milk bread. Instead, give them a gentle spray of water if you have a spray bottle in hand.
  • Let it bake for some time and then give it's surface a milk wash. Milk wash ensures a glossy glorious top of Hokkaido milk bread.
  • Placing a pan with hot water on the lower shelf of the oven helps to achieve a soft crust.

NUTRITION FACTS

nutrition facts Japanese milk bread

Nutrition

Calories: 170kcal
Keyword Japanese Sourdough Milk Bread, Milk bread with Tangzhong, Sourdough Hokkaido Milk Bread, Sourdough Milk Bread with Tangzhong
Tried this recipe?Let us know how it was!