Hokkaido Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set aside one egg so it can come to room temp

Step 2

To small sauce pan add 20 grams (2 tbsp) flour, 27 grams (2 tbsp) water, and 60 grams (4 tbsp) whole milk.

Step 3

Turn it on medium heat, constantly whisk until it gets sticky and tacky. This can happen pretty quickly (30 seconds-2 minutes).

Step 4

As soon as it gets thick and paste-like, remove from heat and let it get down to room temp. You can put it in a separate bowl off to the side.

Step 5

Heat 120 grams (1/2 c) of whole milk to 90-95 degrees Fahrenheit (32-35 degrees Celsius), add 9 grams (1 tbsp.) active dry yeast. Stir and set to the side for about 10 minutes.

Step 6

Combine 320 grams (2.5 cups) bread flour, 3 grams (3/4 tsp) fine sea salt, and 56 grams (1/4 c) granulated sugar. Whisk until combined.

Step 7

Put in stand mixer with dough hook attached... that you forgot to plug in and attempt to turn it on. Have a 'shoulda had a v8' moment, plug in your stand mixer and THEN turn it on. (You can also do this by hand, be patient and keep working the dough.)

Step 8

Add your Tangzhong, milk and yeast mixture, and 1 whole egg that is at room temperature.

Step 9

Start the mixer at low speed and scrape sides of bowl as needed.

Step 10

Once the dough is incorporated, you can keep the mixer at medium-low speed add 3 tbsp. of unsalted and softened butter a little at a time until it's all incorporated.

Step 11

Let the dough mix with everything incorporated for 5-7 minutes until smooth.

Step 12

Once it's done place on an un-floured work surface and form into a tight ball. Place in medium sized greased bowl and cover with damp towel. Let rise 1-2 hours or doubled in size.

Step 13

PUNCH (if possible)

Step 14

Scrape onto lightly floured work surface and separate into 9 equal pieces about 75 grams.

Step 15

Grease a 9x9 inch pan, and then roll the 9 separate pieces into balls and place them in rows of 3 in your pan.

Step 16

Cover with damp towel and proof for 1-2 hours at room temp. (I usually start my oven preheating in the last 15 or so minutes of the prove to make sure I don't have to wait on it afterward)

Step 17

Cover with egg wash (1 egg and 2 tbsp milk). Bake in an oven that's been preheated 350 degrees Fahrenheit or 175 degrees Celsius for 28-30 minutes.

Step 18

**If you're making a loaf • Separate into 3 equal pieces. • Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Fold into 3rds. • Roll out long ways to form a rectangle. • Then roll it over to form a spiral (think cinnamon roll or something) and pinch the seam to seal. • Do this with each of the three pieces and place them in your loaf pan seams down. Cover and let rise for about 45 minutes. • Cover with egg wash • Bake 350 for about 30 minutes like with the rolls. • You'll know it's done when you tap it and it sounds hollow. If you plan to slice it, let it cool completely or you'll tear the bread rather than cut it and ruin your crumb.