Great video, clear steps, and fantastic blog. Japanese milk bread is a great go-to for a soft and moist bread, especially with the addition of tangzhong. I used your recipe today and applied some changes. It came out great and I wanted to share my adjustments/notes. (1) When making tangzhong, stop at 149F. I weighed the gelatinized mixture and noted that 12% of the water evaporated in the process. (2) I increased the amount of stiff levain to 20% of the total dough weight to maximize flavor and rise. This cut back the first rise to 3.5 hours and second rise to 2.5 hours. (3) Hydration ratio: When assembling the dough, I had to dramatically cut down the amount of milk and butter to achieve a 75% hydration ratio, even accounting for the 12% of water that evaporated in the tangzhong. I saw that many struggled with an overly wet dough in the comments- this might be the issue here (but who knows, maybe my math is wonky!) * In a stand mixer, I had to knead for 30-45 min with a rest in between until it passed the windowpane test. My baking time ended up 32 min for 800g in a pullman pan
Hi, thankyou for sharing this, mine was too wet and when baked was too dense, can I ask exactly how much milk and butter you ended up using as I would like to try and see of it turns out better for me your way.
Thank you very much for the recipe and video. I baked my milk bread following your recipe. My dough was overly wet as well but I did not give up. I finished the process as the recipe calls and the bread came out soft, moist and delicious. It was baked well and still moist. I baked around 40 minutes. Thank you so much! I will make it again!
Thank you for the recipe. I just made this yesterday and it got raving reviews from the family. Kids thought it was like store bought Japanese bread. Wonderful recipe and instructions. Definitely making it again
Thank you Daniel, the family loves the bread, it is moist and fluffy despite the dough was very sticky, followed recipe on the website, kept adding flour during kneading and shaping. I use Canadian all purpose flour 13% protein, need to reduce milk or add more flour. The bread has a tint of sourdough taste its not over powering, went well with old age cheddar and ham, peanut butter and jam too.
even regular milk bread is amazing... Just started making it - and WOW is it good... a lot like Kings Hawaiian roles. and I bet the sourdough version tastes even better!
I have made your doughnut recipe and beignets and I am really excited to try this one, thanks so much for sharing. My grandmother used to make dinner rolls that looked exactly like this on the inside and she's not here anymore to share her secret, but I have a good feeling about this recipe!
Thank you for this recipe! My dough was super hard to handle (I think I could have over kneaded it in my mixer, and I'm also in a very hot and humid country) but I decided to go on with it anyway, and managed to get a super soft loaf! Will try this again and maybe tweak the hydration a little bit.
Just wanted to say I baked this yesterday with my newly made starter and it turned out so nice and soft! I’m a novice. For those who don’t have bread flour, I used all purpose flour. The bread turned out very soft and airy. My dough was very wet (maybe a user error?), so I had to keep adding a little flour at a time until I could handle it. Thank you for the video and recipe!
thank you for your feedback Nally! This dough is wet but it is good that you adjusted the wetness, it is always important to try to get the same consistency as the one shown in the videos as a guideline for better results. Thank you for watching!
Did you keep adding flour till it looked like it does in the video? I've tried it twice now and the doughs been too soft, i was scared to add too much flour so I didn't add a lot extra and the loaf ended up being very dense both times, not sure what I'm doing wrong
@@saaa.aa9578I would not add more flour but use water on your hands to handle the dough, or rub your hands with a little oil. You can also put a bit of oil on your counter to work with the dough.
Mine came out delicious but I had to add so much extra flour. I doubled the recipe and used all purpose flour. Not sure why mine was so much wetter than yours, but hopefully I can keep making it to get the proportions correct. Thanks for the great idea!
I just finished my first attempt at this recipe and I'm absolutely delighted with how it turned out. I don't have a stand mixer so I used a bench knife to knead it using a scrape and fold method as I didn't want the heat of my hands to melt the butter. It took a while and I wasn't able to get it to quite the consistency shown in the video, so final shaping was tricky. Nevertheless, the final result looks great and is delicious.
@@AKneadtoBake yeah definitely! This is actually the second of your sourdough recipes I've attempted, the first being your brioche burger buns which I really enjoyed.
Today was my second attempt to make this bread by hand. I thought I had done something wrong, because the dough was so wet, unmanageable. I stuck with it today, tried it a different way, instead of putting the tanzhong with the liquids, I tried mixing the other liquids with half flour, then put in the tanzhong, I still couldn't tame that beast of a dough. Finally, I surrendered to it, left it at room temperature for about 10 hours, and did another bread recipe, then came back to it. There was some gluten formation, but still not manageable to get it shaped into a dough ball by hand, and was almost going to throw it away, when I thought, "Hey, let's just get this into a loaf pan, and bake it. You never know." When it came out, it looked ugly. Not going to lie, but OMG it was sooooo Gucci Good. I wish I have a stand machine to make it again, but well done. You're a good baker. Thanks for sharing.
Check out this method, I changed it a little bit due to the difficulty that others had with the recipe, you can shape it as a bread too and when you knead it use the slap and fold method to develop the gluten better
Gracias por la receta, voy a intentarlo realizando una fermentacion a granel en la nevera y al otro día formar y probar, me encanta tu canal!! Saludos desde Argentina!
This recipe is quite the challenge (due to the no. of hours it requires!) but I am intrigued to try it. I have a sourdough starter that I am working on so thinking of trying this recipe. Would you be able to tell how much % hydration is this dough (after all ingredients have been combined). I am asking this because tangzhong works best with high hydration doughs.
That texture, i wish i could not only taste it but feel it. Well if you would be curious about the sounds of bread, i have a video where i put microphones inside of sourdough. Cheers to sourdough and the many sensory experiences it offers!
Jacqui Vrolyk hi Jacqui! Yes you can but it will be a workout because this dough is very wet. If you have patience and let the dough rest for 30 minutes after al the ingredients are combined it should be easier. Thank you for watching!
@@AKneadtoBake To late i had my liqwide starter and its looking great. I have 30 min profing left. And then I will pre shape. Thanks next time I will make a stiff starter
@@AKneadtoBake thanks! Ordered my pan, I’ll make it this weekend. I lived in Tokyo 20 years ago, and I always wondered why their bread was so soft. Really looking forward to trying this recipe.
Great video,great recipe! I would like to 2 questions regarding the recipe: 1. I have "Madre" sourdough,with 50% hydratation. Can I use it for the recipe? 2. Would You happen to know by chance it T45 or T55 flour corresponds more to "bread flour"? We readly have these 2 categories in Europe. Or would you strictly recommend to only use "high gluten flour" for the Hokkaido milk bread? Thank you for your reply in advance.
Estoy empezando a hacer el pan con esta receta y al ver el video me preguntaba si algunos de los procesos de fermentación a 24 grados pueda ser sustituido por una fermentación larga a unos 4 ó 6 grados Celcius. ¿Lo ves factible? ¿tendrá alguna ventaja hacer ese cambio y de ser así, en qué parte lo recomendarías aplicar? Muchas gracias por compartir tus conocimientos.
No lo veo factible para esta receta, debido a los largos tiempos de fermentación necesarios, si lo pones en el refrigerador la masa desarrollará ácido láctico y tu pan será un poco ácido al final, lo cual no queda muy bien con este pan, además te costará más tiempo a que el pan fermente y leude a la altura que necesita para producir la textura y suavidad
@@AKneadtoBake muchas gracias por tus consejos. Seguí la receta al pie de la letra y resultó perfectamente. El horneado lo hice 15 minutos con calor abajo y 10 minutos con grill. Quedó un pan increíble. Nunca había probado un pan similar. Muchas gracias nuevamente.
Hello! Wonderful and easy recipe , I’m trying to make it today. Just a question when you put it overnight and use it next morning what times do you start in the evening? Does the Tangzong benefit or degrade with time if left outside or in the fridge? Trying to figure out a good time schedule to make this in the morning if the dough requires 8 hours proofing and then 4 hours final proof prebake.
thank you for this recipe! unfortunately, my loaf did not turn out the way yours did in the video. firstly, my dough was very wet so an added 150g of flour had to go in to make the dough malleable. and after baking, though the dough looked very gorgeous from the outside, it did not resemble yours even by a percent. it was grainy (though fluffy and very well risen) and had a slightly gummy crumb. don’t know where i went wrong. tastes a little too sour for my liking too, but that’s on me because i let the dough final proof for more than 15 hours (it took that long to double in volume). your insights on this issue would be very much appreciated! thank you very much and have a lovely day ahead! :)
This dough is very wet you don’t need to add more flour just keep kneading it until it has the consistency shown in the video, the increment in flour changed the whole outcome and crumb. If you think your dough is too sour you can use a stiff starter... here I leave you a link of one tangzhong bread with a stiff starter, you can follow this recipe and shape as a loaf instead of rolls www.akneadtobake.com/post/ultra-soft-and-fluffy-sourdough-dinner-rolls-with-tangzhong
Hola qué tal, quería preguntarte cuál consideras la cantidad de masa madre rígida recomendada para un molde de 20*10*10, mi Duda está en la diferencia entre las cantidades del video y de tu página, de antemano gracias
Hola! Tienes que seguir las cantidades de la página, están corregidas en la página. No sé si tus medidas son en centímetros o pulgadas pero si son en centímetros es casi igual que el molde que utilicé, si son pulgadas utiliza al menos lo doble de todos los ingredientes
Yes you can use it for any of my recipes like Cinammon rolls, biscuits, pizza etc. or you can store it to make something different later. If you don’t have much time you can use it to start a pizza dough and make the pizza tomorrow or in two to 5 days... thank you for watching!
What kind of dry milk powder do you use? I only saw the non fat kind in my store. Can you recommend a brand to use? After leaving the starter overnight, do you say it still takes 2 days to make this bread or it's just one day to get it all done? Thank you.
Hi, I used the regular non fat that you find in the store, it was the store’s brand, nothing fancy. When your starter is ready if you start early making it it only takes one day, or you can start the recipe and get the starter ready at noon and start the dough that night so the dough can ferment overnight and then you continue the process the next day
Hello, quick question: Your RUclips video and the Spanish recipe call for 40g water, 40g starter and 100g flour for the stiff starter but the English recipe calls for half that (20g/20g/50g). I was just wondering which was the correct measurement?
I will fix that, thank you! what matters is to use 90 grams of starter when you are using the recipe. Sorry for the confusion here is the recipe www.akneadtobake.com/post/sourdough-tangzhong-milk-bread
Hi! Thank you for this recipe, I've made it before, and it tastes wonderful! But it seems to never completely lift off the sides in the stand mixer before it feels like it has been over worked, and starts to fall apart. How long do you knead in the mixer before and after adding butter?
Thank you for your versatile ways of making varieties of sourdough baked goodies. Is it possible for you to use Sourdough Tangzhong for 100% whole wheat bread??? Thanks
Thank you! It is possible to use tangzhong with 100% whole wheat but that would not be 100%whole wheat once you add the tangzhong, the final bread wouldn’t be as fluffy and soft as the regular milk bread with regular flour so I am not sure that it would even be worth the try
@@AKneadtoBake Thank you so much for your quick reply. I totally understand, and most people don't care about 100% whole wheat. Just a thought/idea for you. I appreciate your effort posting each video, and your recipe is very thorough in details. I LOVE how everything you put together with the videos and the recipes, as well as your website. thank you again for your responsiveness. Love it!!!!
Hi Milton! I have never tried cold fermentation with this particular recipe, but I have tried cold fermentation’s before with brioche doughs and I have always had good results. I would try to do a 12 hour at 13 Celsius. Make sure to let your your dough grow completely before baking. Thank you for watching! Please let me know how it goes, if you do the cold fermentation.
This is an enriched bread and you cannot have a no knead version with enriched breads, due to the addition of fats and sugars to the dough. You can try kneading by hand using the slap and fold method, it’s possible but not easy to do. You can try to make tangzhong with sourdough discard, I have never tried it and I wouldn’t do it because at high temperatures the bacteria in the sourdough starter die so it wouldn’t serve the purpose of creating a tangzhong and you would change the proportions of water and flour in the tangzhong.
@@AKneadtoBake I tried to make a tangzhong with discard and it attained the correct texture and didn’t waste flour so that may work okay. I’ve allowed it to rise for 4 hours with 8 stretch and folds and it’s developing well. It’s in the fridge bulk for the next 8-12 hours. I’ll shape it after that and see how long it takes to double. We shall see tomorrow how it worked out. In what manner do you expect it to fail?
@@AKneadtoBake it worked great. It seems to confirm the statement in “modernist bread,” that a mixer does absolutely nothing except to save time. It was important though to make sure that the water and fat based ingredients were well emulsified into the dough, which I did assure.
Yes you can it should also work at the same temp and time just check it before you take it out of the oven in case it needs an extra minute or two. Thank you for watching
Thank you for sharing your recipe. I'm new using sourdough starter. 1 question 😅 my sour dough starter is rather new and not so strong. I'm worry if it is enough to use 20gm to make the stuff starter, do I have to increase my starter qty? Or I must use the same qty but wait for the stiff starter raise to double in size b4 using it? TIA
Shira Chan how old is it? If it is like a month old, it should be ok to work with. You always need to wait at least until it doubles up. Thank you for watching!
Yes in the video I made the double of starter but when I added the starter to the mix I specified to only use 90 grams of stood starter. That is why I had to change the recipe on the website to avoid confusion, sorry it was my fault. Use only 90 grams of stiff starter. Thank you for watching
In the video I made double of the stiff starter. But when I added it to the dough mix, I specified to only add 90 grams. On the website I only have the right amount for the 90 grams. Sorry for the confusion. Thank you for watching!
I tried a hand mixer with two dough hooks but the dough remains very wet and won't pull off the walls of the bowl after nearly an hour of mixing. Should my technique be adjusted when using a hand mixer?
Yes a hand mixer is different. You need to do it with a stand mixer or by hand. Use the kneading method that I used in this other recipe www.akneadtobake.com/post/ultra-soft-and-fluffy-sourdough-dinner-rolls-with-tangzhong
Thank you for this recipe. The hard sourdough starter works accordingly. However the bread dough is very sticky nand not easy to shape. It did rise to double its size but when baking it collapsed hence the bread is not fluffy as stated in your recipe instead it is rather dense. How can I improve on this ?
veronica lee hi Veronica! It is a very technical bread. You need to make sure that your dough develops the gluten well and it achieves the consistency that I had in the video. Thank you for watching!
Thank you very much for the receipt. I just made a soft fluffy bread:) one question, the bread is well baked, however it is not brown on sides (it’s pale). How can I adjust it ? Thank you!
劉佩芬 my pleasure! I’m glad you had a good result! For the color on the sides, I would try to leave it in the oven a little longer for about 2-5 minutes or try to adjust a higher temp maybe 10 degrees Celsius more. Every oven is different, so just try to find your optimal temperature. Thank you for watching!
Thank you for the recipe! why do we use a stiff starter, can I use normal starter that I use for my plain sourdough bread (instead of making 2 batches)?
Hi, the stiff starter will have a less acidic flavor, that is why I used it. I don’t recommend using a 100% hydration starter because it will change the hydration of the whole recipe. I recommend you to use the written recipe on my website to make the exact measure of stiff starter of you make the recipe. Thank you for watching! www.akneadtobake.com/post/sourdough-tangzhong-milk-bread
I asked two questions in one of your videos but you didn't reply. One, whether eggs can be replaced with something else. Second, what is a sourdough starter? Is it sold in shops. Hope you will reply this time. Thank you so much for your recipe.
Hi! I did answer on the sandwich bread video with yudane ,but here are the answers again You can replace eggs with flax seed water, apple sauce, mashed bananas, buttermilk, silken tofu, etc. Here is my video and recipe for sourdough starter. A sourdough starter is a ayudar yeast that you can buy or make yourself www.akneadtobake.com/post/sourdough-starter-recipe
You can not have the same result due to the high content of protein in the wheat flour. Here is a similar bread with only whole wheat flour Sourdough 100% Whole Wheat Sandwich Bread ruclips.net/video/uIsRjw439Io/видео.html
Has anyone tried making extra tangzhong and kept it in the fridge for upto two weeks? Wondering if it would be fine to do that so it's ready for a couple of uses.
Does this have a sour taste? I know the stiff starter helps it from being too sour but was wondering wether you can tell it is made from sourdough vs. Yeast? Thanks
Diane L. You can always tell when it is from sourdough or yeast at any recipe but the flavor is not sour. It you get the nice deep “umami” flavor of the sourdough. I love to eat this, toasted with some jam or marmalade. I hope you can try it and taste for yourself. Thank you for watching!
jake richmond-brough 6 to 8 hours but it all depends on your temperature at night, normally the temperature at my house is around 72 degrees so I let it around 8 to 10 hours but if you leave it out on a warmer weather, it would take less than that. Thank you for watching!
Thanks so much for the reply. I couldn’t wait to make these again so I started this morning. So it looks like I’ll have a late night. Great recipe. Very inspiring.
Thank you for your recipe. If I want to double the recipe, shall I double every every thing, including the 40 gram of flour and 200 gram of water in the very beginning? Thank you very much, Hafsa
Two questions! First off! Thank you so much for this video! 1) Is there a way to put it in the pan in one piece instead of three and still get a similar texture? I am guessing it's hard to make sandwich slices when it's split into three pieces...(or tell me if I'm wrong ) 2) I plan on cooking corned beef on Mother's day and thought I might try mixing some rye flour in with the bread flour to get a mild rye. Would this work? I'm not concerned about it having a strong rye flavor. I am interested in a light texture like this! Thank you so much again!
Hi, it is not hard to make sandwich slices when it is in 3 pieces. You can add some rye flour but not too much because rye flour will make it a dense bread and crumb. I would only add max 10% of rye flour and 90% of regular flour. Thank you for watching
Gracias por el recipe. Puedes dar las medidas de tu molde, por favor? Aquí donde vivo solo hay los de paredes de 7cm. Y quiero mandar hacer uno alto pero o se cuales m días darle al sr. Que los hace. Gracias
I am going to try to bake this bread. If I follow your schedule, you basically bake the bread in the evening. How long should it cool off before you slice it? If you slice it for breakfast is it still nice? Up and until now, I followed baking schedules where you bake early morning for breakfast.
Engelien Tempelman you can wait around 30 minutes before slicing. This bread stays fresh a longer time than other breads because of the Tangzhong. I ate it 4 days later and it was still soft. Thank you for watching!
@@AKneadtoBake Thanks will try it this weekend. I guess I can change the schedule to have warm freshly baked bread for lunch. Breakfast will not really work, unless you get up super early!
A Knead to Bake thank you for replying. I’m new to bread baking. Would I just knead the dough longer to develop the gluten? How would I do that? Thanks again!
It is hard to get it right, but the tangzhong usually ends up with 50% of the initial water at least, it depends on your tangzhong. I calculate that this bread is between 55 to 60% hydrated. Thank you for watching!
Hello , I followed the instructions and measured all the ingredients correctly, but I never got such nice tight ball like in the video. My dough was very sticky. Any suggestions why ? Thank you ❤❤❤
If you used only 90 grams of stiff starter like I said in the video and all the other ingredients, my first thought is that your dough needed to be kneaded longer. If it is too sticky and doesn’t want to come together just let it rest for about 1 hour while you are kneading and then continue kneading, that should make fix the problem.
Your bread looks lovely! I’m rewatching your vid, I have the tangzhong in the fridge, the stiff starter rising, but my question is, will there be a cold retard at any point? It seems that the 2 ferments are room temp? I would love a cold ferment at some point just so I could get some sleep!!
Hi! I can't believe this recipe exists, thank you very much. Just one question if you remember, how much did your dough weighted? I'm trying to calculate my ingredients for a very specific pan (around 1400ml) thanks again!
You can bathe your sourdough starter to make it less sour if that is the problem, for the wetness of the dough you can let the dough rest and gain consistency or adjust the hydration but if you lower the hydration too much you might not have the same pillowy results what kind of flour are you using what is the protein content?
Yes in the video I made double the starter but when I added it to the dough I specified that you only have to add 90 grams which is 20/20/50. Thank you for watching!
Mine was a complete fail. I think the flour needed less hydration which I'll have to adapt next time. Very disappointing after 2 days of prep. I left out only the powder milk but aside from that I followed the recipe exactly. Also, the last four hour rest was where the problem started. Any advice would be appreciated. Looking forward to next attempt.
Morne Combrinck I’m sorry to hear that! I would need to know what was the problem to help you better, but what I can tell you is, make sure to have the consistency Of the dough as I had it in the video before letting the dough ferment in the fridge overnight. I’m almost sure your dough needed more kneading time. Sometimes if your dough is not cooperating at the kneading phase, try to let it rest for 30 minutes so that the gluten develops. The gluten in this recipe needs to be fully developed to achieve the final result. It is not an easy recipe to make, but it is worth it when you get it right. Please let me know more details about the last 4 hours. Thank you for your feedback and for watching!
Great video, clear steps, and fantastic blog. Japanese milk bread is a great go-to for a soft and moist bread, especially with the addition of tangzhong. I used your recipe today and applied some changes. It came out great and I wanted to share my adjustments/notes.
(1) When making tangzhong, stop at 149F. I weighed the gelatinized mixture and noted that 12% of the water evaporated in the process.
(2) I increased the amount of stiff levain to 20% of the total dough weight to maximize flavor and rise. This cut back the first rise to 3.5 hours and second rise to 2.5 hours.
(3) Hydration ratio: When assembling the dough, I had to dramatically cut down the amount of milk and butter to achieve a 75% hydration ratio, even accounting for the 12% of water that evaporated in the tangzhong. I saw that many struggled with an overly wet dough in the comments- this might be the issue here (but who knows, maybe my math is wonky!)
* In a stand mixer, I had to knead for 30-45 min with a rest in between until it passed the windowpane test. My baking time ended up 32 min for 800g in a pullman pan
Thank you very much and thank you for sharing your experience! Thank you for watching!
Hi, thankyou for sharing this, mine was too wet and when baked was too dense, can I ask exactly how much milk and butter you ended up using as I would like to try and see of it turns out better for me your way.
Mine was too wet and had to add flour
Thank you very much for the recipe and video. I baked my milk bread following your recipe. My dough was overly wet as well but I did not give up. I finished the process as the recipe calls and the bread came out soft, moist and delicious. It was baked well and still moist. I baked around 40 minutes. Thank you so much! I will make it again!
My pleasure!!! Enjoy!!! Next time it will turn out even better!
Thank you for the recipe. I just made this yesterday and it got raving reviews from the family. Kids thought it was like store bought Japanese bread. Wonderful recipe and instructions. Definitely making it again
My pleasure! Enjoy!
Thank you Daniel, the family loves the bread, it is moist and fluffy despite the dough was very sticky, followed recipe on the website, kept adding flour during kneading and shaping. I use Canadian all purpose flour 13% protein, need to reduce milk or add more flour. The bread has a tint of sourdough taste its not over powering, went well with old age cheddar and ham, peanut butter and jam too.
That sounds yummy! I’m glad you liked it! I love that you are adapting it to your needs 👏🏽👏🏽👏🏽
Perfect! I’ve been looking for more ways to use my sourdough and your channel has it all
I’m glad you found it! Thank you for watching!
even regular milk bread is amazing... Just started making it - and WOW is it good... a lot like Kings Hawaiian roles. and I bet the sourdough version tastes even better!
Yes it is very tasty
I have made your doughnut recipe and beignets and I am really excited to try this one, thanks so much for sharing. My grandmother used to make dinner rolls that looked exactly like this on the inside and she's not here anymore to share her secret, but I have a good feeling about this recipe!
Thank you Christy! Have fun baking! Thank you for watching!
Thank you for this recipe! My dough was super hard to handle (I think I could have over kneaded it in my mixer, and I'm also in a very hot and humid country) but I decided to go on with it anyway, and managed to get a super soft loaf! Will try this again and maybe tweak the hydration a little bit.
Awesome! Thank you for your feedback! I hope you get it resolved. Thank you for watching!
Hi, Kuria, I will attempt to make this in a very humid and hot climate. Would you reduce humidity? I'm glad I ran into your comment! Thanks in advance
Just wanted to say I baked this yesterday with my newly made starter and it turned out so nice and soft! I’m a novice. For those who don’t have bread flour, I used all purpose flour. The bread turned out very soft and airy. My dough was very wet (maybe a user error?), so I had to keep adding a little flour at a time until I could handle it. Thank you for the video and recipe!
thank you for your feedback Nally! This dough is wet but it is good that you adjusted the wetness, it is always important to try to get the same consistency as the one shown in the videos as a guideline for better results. Thank you for watching!
Did you keep adding flour till it looked like it does in the video? I've tried it twice now and the doughs been too soft, i was scared to add too much flour so I didn't add a lot extra and the loaf ended up being very dense both times, not sure what I'm doing wrong
@@saaa.aa9578I would not add more flour but use water on your hands to handle the dough, or rub your hands with a little oil. You can also put a bit of oil on your counter to work with the dough.
Looking good, I’ll follow your recipe, thanks 🙏 for sharing
My pleasure! Enjoy!
Mine came out delicious but I had to add so much extra flour. I doubled the recipe and used all purpose flour. Not sure why mine was so much wetter than yours, but hopefully I can keep making it to get the proportions correct. Thanks for the great idea!
Did you add only 90 grams of sourdough starter?
@@AKneadtoBake I add 180 gr of sourdough stater, but still sticky. I'm using bread flour (high protein). what should I do?
Always like your resep .thx so much
My pleasure! Enjoy!
New subscripber based on this awesome sourdough recipe. I'm totalmente loco for all things sourdough! A really great video! Thanks!
My pleasure! Enjoy the recipes!!!
Thank you for the Excellent recipe! It was the softest, tastiest and healthiest bread I have ever made. Wish I could post a picture of it.
Great Job! You can always post a picture in any of my social network accounts like Facebook or Instagram!
I guess it's kinda off topic but do anyone know of a good place to watch new tv shows online?
@Gerardo Romeo I use FlixZone. Just search on google for it :)
@Cody Kameron Yea, I've been using flixzone for since march myself :D
@Cody Kameron Thank you, I went there and it seems to work :) I really appreciate it !
MARAVILLOSO,LO VOY A INTENTAR 👏👏👏👏👏👏
Disfruta la receta!
I just finished my first attempt at this recipe and I'm absolutely delighted with how it turned out. I don't have a stand mixer so I used a bench knife to knead it using a scrape and fold method as I didn't want the heat of my hands to melt the butter. It took a while and I wasn't able to get it to quite the consistency shown in the video, so final shaping was tricky. Nevertheless, the final result looks great and is delicious.
Shaolin Funk I am so glad you had a great result! Thank you for sharing! Thank you for watching!
@@AKneadtoBake it really is a great recipe, and your video was really easy to follow.
Shaolin Funk i hope you can try some more of my recipes 👌🏽
@@AKneadtoBake yeah definitely! This is actually the second of your sourdough recipes I've attempted, the first being your brioche burger buns which I really enjoyed.
Excelente explicación te lleva de la mano y te hace ver fácil todo, mil gracias x todo lo que nos enseñas.
Gracias por su comentario y por ver los vídeos!
Baked this today, it came out so soft and tasty, thank you for sharing this recipe
I’m very happy it turned out good! Thank you for watching!
Today was my second attempt to make this bread by hand. I thought I had done something wrong, because the dough was so wet, unmanageable. I stuck with it today, tried it a different way, instead of putting the tanzhong with the liquids, I tried mixing the other liquids with half flour, then put in the tanzhong, I still couldn't tame that beast of a dough.
Finally, I surrendered to it, left it at room temperature for about 10 hours, and did another bread recipe, then came back to it. There was some gluten formation, but still not manageable to get it shaped into a dough ball by hand, and was almost going to throw it away, when I thought, "Hey, let's just get this into a loaf pan, and bake it. You never know."
When it came out, it looked ugly. Not going to lie, but OMG it was sooooo Gucci Good.
I wish I have a stand machine to make it again, but well done. You're a good baker. Thanks for sharing.
Check out this method, I changed it a little bit due to the difficulty that others had with the recipe, you can shape it as a bread too and when you knead it use the slap and fold method to develop the gluten better
Hola que bueno que el vídeo tiene subtítulos español! Intentaré hacerlo Saludos!
Todos mis vídeos tienen subtítulos en español, más de 50 recetas y contando. Disfruta
@@AKneadtoBake tiene receta de pan de harina solamente de trigo?Y masa madre.no vi!
thnak you for your reicpe. I will try .
My pleasure! Thank you for watching!
Well done! Love sourdough and I love Tangzhong; even better together.
Thank you for watching!
Me encanta, mañana lo hago. Gracias
Un placer, buena suerte 👌🏽 gracias por ver el vídeo
Gracias por la receta, voy a intentarlo realizando una fermentacion a granel en la nevera y al otro día formar y probar, me encanta tu canal!! Saludos desde Argentina!
losmismosdesiempre 951 muchas gracias! Mucha suerte y que todo salga bien! Saludos hasta Argentina! Gracias por ver el vídeo!
This recipe is quite the challenge (due to the no. of hours it requires!) but I am intrigued to try it. I have a sourdough starter that I am working on so thinking of trying this recipe. Would you be able to tell how much % hydration is this dough (after all ingredients have been combined). I am asking this because tangzhong works best with high hydration doughs.
Yes it is around 76%
Here is the written recipe with the percentages
www.akneadtobake.com/post/sourdough-tangzhong-milk-bread
That texture, i wish i could not only taste it but feel it. Well if you would be curious about the sounds of bread, i have a video where i put microphones inside of sourdough. Cheers to sourdough and the many sensory experiences it offers!
I need to check it out!
Looks amazing
Thank you for watching!
Yummy will try, thank you so much 👍
My pleasure! Thank you for watching!
Omg I was looking for this exact recipe a few days ago! Thank you for uploading
Thank you for watching!
Thanks for this! Had to tweak the hydration for an all AP flour loaf but it worked out fine!
My pleasure! Thank you for watching!
Fantástica receta! Podrías dejar los ingredientes de tus recetas en la caja de descripción 🙏 gracias!
Gracias aquí está el link para la receta escrita bilingüe www.akneadtobake.com/post/sourdough-tangzhong-milk-bread
I love it 😀 love this channel ❤ I subscribe and share😊
Thank you for watching and sharing!
You made it look so simple! I will try this
Elif Budak thank you! Best of luck to you! Thank you for watching!
Thank you for this recipe! I definately want to try it. Just one question.. Can I knead the dough by hand instead of using the mixer?
Jacqui Vrolyk hi Jacqui! Yes you can but it will be a workout because this dough is very wet. If you have patience and let the dough rest for 30 minutes after al the ingredients are combined it should be easier. Thank you for watching!
Se ve muy rico! Pronto lo haré!
Muy rico hermana!
Looks tasty!
Thank you for make good vdo
Thank you for watching!
awesome! thank you, love your work.
Thank you for watching!
This is brilliant! Thank you!
my pleasure! Thank you for watching!
Hello Chef Can I use likqvid starter insted for stiff. i just have 100 gram levain young fresh. Thanks for great recipes
You can but I would just make some stiff starter with the one you have
@@AKneadtoBake To late i had my liqwide starter and its looking great. I have 30 min profing left. And then I will pre shape. Thanks next time I will make a stiff starter
Thank you very much
You are welcome
Pretty much a brioche on steroids . Love it ! Will sure bake it . Thanks for the video
Dante Dias my pleasure! Thank you for watching!
Looks so good, friend! Let's stay connected.
Thank you for watching!
Great video! Is this using sourdough discard or starter at its peak?
Thank you! Ripe sourdough starter at its peak
@@AKneadtoBake thanks! Ordered my pan, I’ll make it this weekend. I lived in Tokyo 20 years ago, and I always wondered why their bread was so soft. Really looking forward to trying this recipe.
This is beautiful 😍
Thank you for watching!
Great video,great recipe! I would like to 2 questions regarding the recipe: 1. I have "Madre" sourdough,with 50% hydratation. Can I use it for the recipe? 2. Would You happen to know by chance it T45 or T55 flour corresponds more to "bread flour"? We readly have these 2 categories in Europe. Or would you strictly recommend to only use "high gluten flour" for the Hokkaido milk bread? Thank you for your reply in advance.
Yes you can use the lievito Madre and T55 is what we know as bread flour. Thank you for watching!
@@AKneadtoBake Thank You!I want to try this as soon as possible :)
Estoy empezando a hacer el pan con esta receta y al ver el video me preguntaba si algunos de los procesos de fermentación a 24 grados pueda ser sustituido por una fermentación larga a unos 4 ó 6 grados Celcius. ¿Lo ves factible? ¿tendrá alguna ventaja hacer ese cambio y de ser así, en qué parte lo recomendarías aplicar? Muchas gracias por compartir tus conocimientos.
No lo veo factible para esta receta, debido a los largos tiempos de fermentación necesarios, si lo pones en el refrigerador la masa desarrollará ácido láctico y tu pan será un poco ácido al final, lo cual no queda muy bien con este pan, además te costará más tiempo a que el pan fermente y leude a la altura que necesita para producir la textura y suavidad
@@AKneadtoBake muchas gracias por tus consejos. Seguí la receta al pie de la letra y resultó perfectamente. El horneado lo hice 15 minutos con calor abajo y 10 minutos con grill. Quedó un pan increíble. Nunca había probado un pan similar. Muchas gracias nuevamente.
Hello! Wonderful and easy recipe , I’m trying to make it today. Just a question when you put it overnight and use it next morning what times do you start in the evening? Does the Tangzong benefit or degrade with time if left outside or in the fridge? Trying to figure out a good time schedule to make this in the morning if the dough requires 8 hours proofing and then 4 hours final proof prebake.
Hey I start at night and let the tangzhong sit overnight in the fridge, then the next morning I start the process.
Looks good!
Thank you for watching!
thank you for this recipe! unfortunately, my loaf did not turn out the way yours did in the video. firstly, my dough was very wet so an added 150g of flour had to go in to make the dough malleable. and after baking, though the dough looked very gorgeous from the outside, it did not resemble yours even by a percent. it was grainy (though fluffy and very well risen) and had a slightly gummy crumb. don’t know where i went wrong. tastes a little too sour for my liking too, but that’s on me because i let the dough final proof for more than 15 hours (it took that long to double in volume). your insights on this issue would be very much appreciated! thank you very much and have a lovely day ahead! :)
This dough is very wet you don’t need to add more flour just keep kneading it until it has the consistency shown in the video, the increment in flour changed the whole outcome and crumb. If you think your dough is too sour you can use a stiff starter... here I leave you a link of one tangzhong bread with a stiff starter, you can follow this recipe and shape as a loaf instead of rolls
www.akneadtobake.com/post/ultra-soft-and-fluffy-sourdough-dinner-rolls-with-tangzhong
@@AKneadtoBake my dough was soupy and kneading for 20+ minutes did not help either. also, i used a stiff starter for the dough!
Hola qué tal, quería preguntarte cuál consideras la cantidad de masa madre rígida recomendada para un molde de 20*10*10, mi Duda está en la diferencia entre las cantidades del video y de tu página, de antemano gracias
Hola! Tienes que seguir las cantidades de la página, están corregidas en la página. No sé si tus medidas son en centímetros o pulgadas pero si son en centímetros es casi igual que el molde que utilicé, si son pulgadas utiliza al menos lo doble de todos los ingredientes
Thanks for the receip, what do you do with the remaining stiff starter? Can it be used for other things or for making this recipe again another day?
Yes you can use it for any of my recipes like Cinammon rolls, biscuits, pizza etc. or you can store it to make something different later. If you don’t have much time you can use it to start a pizza dough and make the pizza tomorrow or in two to 5 days... thank you for watching!
Can I skip the dry milk powder? I believe I made your recipe before but, don’t remember using the dry milk
What kind of dry milk powder do you use? I only saw the non fat kind in my store. Can you recommend a brand to use? After leaving the starter overnight, do you say it still takes 2 days to make this bread or it's just one day to get it all done? Thank you.
Hi, I used the regular non fat that you find in the store, it was the store’s brand, nothing fancy. When your starter is ready if you start early making it it only takes one day, or you can start the recipe and get the starter ready at noon and start the dough that night so the dough can ferment overnight and then you continue the process the next day
Thank you!! I am making this now!!
Can I use a metal mixing bowl for my mixer instead of a glass? I don’t have glass.
Everything Barlow my pleasure! of course you can! Good luck!
Thanks for this recipe! Does the recipe use fed or unfed sourdough starter?
My pleasure! It uses unfed sourdough starter to make a stiff starter in the first step of the recipe. Thank you for watching!
Hello, quick question:
Your RUclips video and the Spanish recipe call for 40g water, 40g starter and 100g flour for the stiff starter but the English recipe calls for half that (20g/20g/50g). I was just wondering which was the correct measurement?
I will fix that, thank you! what matters is to use 90 grams of starter when you are using the recipe. Sorry for the confusion here is the recipe www.akneadtobake.com/post/sourdough-tangzhong-milk-bread
Proofing my first batch right now!
Awesome! Thank you for your feedback and for watching!
Hi! Thank you for this recipe, I've made it before, and it tastes wonderful! But it seems to never completely lift off the sides in the stand mixer before it feels like it has been over worked, and starts to fall apart. How long do you knead in the mixer before and after adding butter?
Hello, I knead it for about 5 min before adding the butter and around 30 after I added the butter.
@@AKneadtoBake is that on medium speed (4) on the stand mixer?
I am preparing it but it is very sticky and it never comes off the walls of the mixer, I have added more flour and it remains the same
@@themixedvoice4091 Pls don't knead beyond speed 2 if you have a Kitchen Aide (as per manufacturer's instructions).
Hola, se puede hacer a mano?
Si pero necesitas mucha paciencia
Thank you for your versatile ways of making varieties of sourdough baked goodies. Is it possible for you to use Sourdough Tangzhong for 100% whole wheat bread??? Thanks
Thank you! It is possible to use tangzhong with 100% whole wheat but that would not be 100%whole wheat once you add the tangzhong, the final bread wouldn’t be as fluffy and soft as the regular milk bread with regular flour so I am not sure that it would even be worth the try
@@AKneadtoBake Thank you so much for your quick reply. I totally understand, and most people don't care about 100% whole wheat. Just a thought/idea for you. I appreciate your effort posting each video, and your recipe is very thorough in details. I LOVE how everything you put together with the videos and the recipes, as well as your website. thank you again for your responsiveness. Love it!!!!
Would you mind sharing the brand of flour you use? Thanks!
King Arthur
Looks amazing! Can I change the bulk fermentation to a cold one? I’m thinking in 12 to 16 hrs @13Celsius. What do you think?
Hi Milton! I have never tried cold fermentation with this particular recipe, but I have tried cold fermentation’s before with brioche doughs and I have always had good results. I would try to do a 12 hour at 13 Celsius. Make sure to let your your dough grow completely before baking. Thank you for watching! Please let me know how it goes, if you do the cold fermentation.
Can you please post a no knead version? I haven’t got a mixer. Also is it possible to make a tangzhong from discard?
This is an enriched bread and you cannot have a no knead version with enriched breads, due to the addition of fats and sugars to the dough. You can try kneading by hand using the slap and fold method, it’s possible but not easy to do. You can try to make tangzhong with sourdough discard, I have never tried it and I wouldn’t do it because at high temperatures the bacteria in the sourdough starter die so it wouldn’t serve the purpose of creating a tangzhong and you would change the proportions of water and flour in the tangzhong.
@@AKneadtoBake I tried to make a tangzhong with discard and it attained the correct texture and didn’t waste flour so that may work okay. I’ve allowed it to rise for 4 hours with 8 stretch and folds and it’s developing well. It’s in the fridge bulk for the next 8-12 hours. I’ll shape it after that and see how long it takes to double. We shall see tomorrow how it worked out. In what manner do you expect it to fail?
@@iamafractal awesome! I don’t expect it to fail. Fingers crossed for you!
@@AKneadtoBake it worked great. It seems to confirm the statement in “modernist bread,” that a mixer does absolutely nothing except to save time. It was important though to make sure that the water and fat based ingredients were well emulsified into the dough, which I did assure.
@@iamafractal awesome!!! Thanks for the feedback!
this looks like an amazing recipe. i'd like to use a pullman pan with a cover. do you think i could still bake at the same temperature and time?
Yes you can it should also work at the same temp and time just check it before you take it out of the oven in case it needs an extra minute or two. Thank you for watching
Can’t wait to try
Thank you for watching!
Thank you for sharing your recipe. I'm new using sourdough starter. 1 question 😅 my sour dough starter is rather new and not so strong. I'm worry if it is enough to use 20gm to make the stuff starter, do I have to increase my starter qty? Or I must use the same qty but wait for the stiff starter raise to double in size b4 using it? TIA
Shira Chan how old is it? If it is like a month old, it should be ok to work with. You always need to wait at least until it doubles up. Thank you for watching!
The website use double amount of sourdough starter. Which one should I followV
Yes in the video I made the double of starter but when I added the starter to the mix I specified to only use 90 grams of stood starter. That is why I had to change the recipe on the website to avoid confusion, sorry it was my fault. Use only 90 grams of stiff starter. Thank you for watching
Personally, I prefer Yudane method because it’s very simple to make but it needs bit of resting time.
Yes yudane is good too but they are different indeed in results
Thanks for the recipe!I want to try it...one question please..
Thangzhong n Levian just use all purpose flour ? ,❤️
Sun Salutations yes you can do it with all purpose flour! Thank you for watching!
I wish there s a subtitle. How come the ingredients on the video doesnt match that on the website. Pls reply
In the video I made double of the stiff starter. But when I added it to the dough mix, I specified to only add 90 grams. On the website I only have the right amount for the 90 grams. Sorry for the confusion. Thank you for watching!
If I leave the levain out instead of in the fridge how many hours would I leave it before making the bread?
the levain, has to proof until it doubles in size
I tried a hand mixer with two dough hooks but the dough remains very wet and won't pull off the walls of the bowl after nearly an hour of mixing. Should my technique be adjusted when using a hand mixer?
Yes a hand mixer is different. You need to do it with a stand mixer or by hand. Use the kneading method that I used in this other recipe www.akneadtobake.com/post/ultra-soft-and-fluffy-sourdough-dinner-rolls-with-tangzhong
@@AKneadtoBake I see. Thank you for the reply! I'll give it a try!
Thank you for this recipe. The hard sourdough starter works accordingly. However the bread dough is very sticky nand not easy to shape. It did rise to double its size but when baking it collapsed hence the bread is not fluffy as stated in your recipe instead it is rather dense. How can I improve on this ?
veronica lee hi Veronica! It is a very technical bread. You need to make sure that your dough develops the gluten well and it achieves the consistency that I had in the video. Thank you for watching!
Thank you very much for the receipt. I just made a soft fluffy bread:) one question, the bread is well baked, however it is not brown on sides (it’s pale). How can I adjust it ? Thank you!
劉佩芬 my pleasure! I’m glad you had a good result! For the color on the sides, I would try to leave it in the oven a little longer for about 2-5 minutes or try to adjust a higher temp maybe 10 degrees Celsius more. Every oven is different, so just try to find your optimal temperature. Thank you for watching!
Si se sustituye la leche en polvo....que le puedo cambiar?
La misma cantidad en leche liquida?
No, solamente no la agregues pero no pongas más líquidos, puedes substituir con un poco de harina
@@AKneadtoBake gracias, es un placer ver tus tutoriales.
Felicidades
Thank you for the recipe! why do we use a stiff starter, can I use normal starter that I use for my plain sourdough bread (instead of making 2 batches)?
Hi, the stiff starter will have a less acidic flavor, that is why I used it. I don’t recommend using a 100% hydration starter because it will change the hydration of the whole recipe. I recommend you to use the written recipe on my website to make the exact measure of stiff starter of you make the recipe. Thank you for watching! www.akneadtobake.com/post/sourdough-tangzhong-milk-bread
You can use the commercial yeast also I mean packet of 40g fresh yeast cost less than 1 💶 and you can make 4 bread with it
¯\_(ツ)_/¯
I asked two questions in one of your videos but you didn't reply. One, whether eggs can be replaced with something else. Second, what is a sourdough starter? Is it sold in shops. Hope you will reply this time. Thank you so much for your recipe.
Hi! I did answer on the sandwich bread video with yudane ,but here are the answers again
You can replace eggs with flax seed water, apple sauce, mashed bananas, buttermilk, silken tofu, etc.
Here is my video and recipe for sourdough starter. A sourdough starter is a ayudar yeast that you can buy or make yourself
www.akneadtobake.com/post/sourdough-starter-recipe
Will you please do it with whole wheat flour instead thanks
You can not have the same result due to the high content of protein in the wheat flour. Here is a similar bread with only whole wheat flour
Sourdough 100% Whole Wheat Sandwich Bread
ruclips.net/video/uIsRjw439Io/видео.html
@@AKneadtoBake thanks for your time and reply
Has anyone tried making extra tangzhong and kept it in the fridge for upto two weeks? Wondering if it would be fine to do that so it's ready for a couple of uses.
Yes, can be done
Does this have a sour taste? I know the stiff starter helps it from being too sour but was wondering wether you can tell it is made from sourdough vs. Yeast? Thanks
Diane L. You can always tell when it is from sourdough or yeast at any recipe but the flavor is not sour. It you get the nice deep “umami” flavor of the sourdough. I love to eat this, toasted with some jam or marmalade. I hope you can try it and taste for yourself. Thank you for watching!
@@AKneadtoBake Thanks for your reply. I'll definitely will try some of your recipes eventhough I don't have a stand mixer.
Hi, can I skip egg part. Is there any substitute??
Yes use flax seeds liquid
For the countertop overnight starter. What is the optimal amount of time?
Thanks!
jake richmond-brough 6 to 8 hours but it all depends on your temperature at night, normally the temperature at my house is around 72 degrees so I let it around 8 to 10 hours but if you leave it out on a warmer weather, it would take less than that. Thank you for watching!
Thanks so much for the reply. I couldn’t wait to make these again so I started this morning. So it looks like I’ll have a late night. Great recipe. Very inspiring.
jake richmond-brough my pleasure! Best of luck!
Do you have a cookbook
Not yet but you can find all my recipes for free online at www.akneadtobake.com
Thank you for your recipe. If I want to double the recipe, shall I double every every thing, including the 40 gram of flour and 200 gram of water in the very beginning?
Thank you very much,
Hafsa
Yes you have to duplicate all but the quantities of the stiff starter. Those are already set for a double portion of starter
Two questions! First off! Thank you so much for this video! 1) Is there a way to put it in the pan in one piece instead of three and still get a similar texture? I am guessing it's hard to make sandwich slices when it's split into three pieces...(or tell me if I'm wrong ) 2) I plan on cooking corned beef on Mother's day and thought I might try mixing some rye flour in with the bread flour to get a mild rye. Would this work? I'm not concerned about it having a strong rye flavor. I am interested in a light texture like this! Thank you so much again!
Hi, it is not hard to make sandwich slices when it is in 3 pieces. You can add some rye flour but not too much because rye flour will make it a dense bread and crumb. I would only add max 10% of rye flour and 90% of regular flour. Thank you for watching
@@AKneadtoBake Thank you!
Tina Tolle my pleasure!
Gracias por el recipe. Puedes dar las medidas de tu molde, por favor? Aquí donde vivo solo hay los de paredes de 7cm. Y quiero mandar hacer uno alto pero o se cuales m días darle al sr. Que los hace. Gracias
8.4x4.8x4.5 pulgadas 21.3x12.19x11.4 cm
Largoxanchoxalto
@@AKneadtoBake GRACIASSS
I am going to try to bake this bread. If I follow your schedule, you basically bake the bread in the evening. How long should it cool off before you slice it? If you slice it for breakfast is it still nice? Up and until now, I followed baking schedules where you bake early morning for breakfast.
Engelien Tempelman you can wait around 30 minutes before slicing. This bread stays fresh a longer time than other breads because of the Tangzhong. I ate it 4 days later and it was still soft. Thank you for watching!
@@AKneadtoBake Thanks will try it this weekend. I guess I can change the schedule to have warm freshly baked bread for lunch. Breakfast will not really work, unless you get up super early!
Engelien Tempelman yes you can! Happy baking!
How can I store this bread ? Can I store in an airtight container over the counter??
Sunaina Kunnawar yes that’s is a good option! Thank you for watching!
3 days to make one bread, not bad
Disfruta!
Can we use all purpose flour for this recipe? What will happen if we don’t use bread flour?
Yes you can, just make sure to develop the gluten in your dough. The bread will be softer with AP flour. Thank you for watching
A Knead to Bake thank you for replying. I’m new to bread baking. Would I just knead the dough longer to develop the gluten? How would I do that? Thanks again!
What can I use instead of dry milk? can I add more milk instead?
You can omit it or use potato flour. Thank you for watching!
How do you calculate the hydration level of this bread with the stiff starter & tangzhong?
It is hard to get it right, but the tangzhong usually ends up with 50% of the initial water at least, it depends on your tangzhong. I calculate that this bread is between 55 to 60% hydrated. Thank you for watching!
Hello , I followed the instructions and measured all the ingredients correctly, but I never got such nice tight ball like in the video. My dough was very sticky. Any suggestions why ? Thank you ❤❤❤
If you used only 90 grams of stiff starter like I said in the video and all the other ingredients, my first thought is that your dough needed to be kneaded longer. If it is too sticky and doesn’t want to come together just let it rest for about 1 hour while you are kneading and then continue kneading, that should make fix the problem.
@@AKneadtoBake thank you for your help.
@@lenapanf4830 my pleasure
What can I use please instead of milk paouder?
You can use potato flour or if you do t find any just add all purpose flour
@@AKneadtoBake thank you for your answer
@@asafmaya my pleasure!
Your bread looks lovely!
I’m rewatching your vid, I have the tangzhong in the fridge, the stiff starter rising, but my question is, will there be a cold retard at any point?
It seems that the 2 ferments are room temp? I would love a cold ferment at some point just so I could get some sleep!!
Yes you can cold ferment and then proof at room temp on the last stretch
Great!
That’s what I’ll do!!
Hi! I can't believe this recipe exists, thank you very much. Just one question if you remember, how much did your dough weighted? I'm trying to calculate my ingredients for a very specific pan (around 1400ml) thanks again!
The weight of the dough was almost 900 grams... you can check out the recipe here www.akneadtobake.com/post/sourdough-tangzhong-milk-bread
@@AKneadtoBake Thank you!
I followed your instruction twice but the dough was too wet and sour. Could you please give a suggestion? Thank you
You can bathe your sourdough starter to make it less sour if that is the problem, for the wetness of the dough you can let the dough rest and gain consistency or adjust the hydration but if you lower the hydration too much you might not have the same pillowy results what kind of flour are you using what is the protein content?
Excuse me but seems the video says the stiff starter is 40/40/100 (starter/water/flour) but the receipt in the link wrote 20/20/50?
Yes in the video I made double the starter but when I added it to the dough I specified that you only have to add 90 grams which is 20/20/50. Thank you for watching!
Mine was a complete fail. I think the flour needed less hydration which I'll have to adapt next time. Very disappointing after 2 days of prep. I left out only the powder milk but aside from that I followed the recipe exactly. Also, the last four hour rest was where the problem started. Any advice would be appreciated. Looking forward to next attempt.
Morne Combrinck I’m sorry to hear that! I would need to know what was the problem to help you better, but what I can tell you is, make sure to have the consistency Of the dough as I had it in the video before letting the dough ferment in the fridge overnight. I’m almost sure your dough needed more kneading time. Sometimes if your dough is not cooperating at the kneading phase, try to let it rest for 30 minutes so that the gluten develops. The gluten in this recipe needs to be fully developed to achieve the final result. It is not an easy recipe to make, but it is worth it when you get it right. Please let me know more details about the last 4 hours. Thank you for your feedback and for watching!