The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

japanese white bread

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hening's picture
hening

japanese white bread

I only baking Japanese Bread.
My family love the airy, moist, soft and fluffy texture very much.
This is an excellent recipe for the light diet.
Good for making either sweet or salty sandwiches.



White Bread
bread flour (or all purpose) 100%  250G--for a 450G loaf pan
instant yeast 1.2%  3G
water ≥76% 190G+
sugar 4%   10G
salt  2%   5G
milk powder 2%  5G
unsalted butter 4%  10G


You can use vegetable oil instead of butter to make a vegan bread.The percentages of sugar and butter are much lower than the normal recipes, but the milk powder give enough helping for its fermentation.
Just follow by regular directions of making straight dough (directly fermented)


Syd's picture
Syd

Soft and light! Nice bake.  What temperature did you bake at and for how long?


Syd

hening's picture
hening

the temperature of my oven isn't exact.


this time i used the pan covered with lid,


375 for 20mins, then turned it to 400 for about 25mins.


but the center was a little bit too moist


next time i 'll try to use a higher temper

Syd's picture
Syd

That is an interesting way of doing it.  Normally, I would start with the higher temperature first and then turn it down for the second half of the bake.  I find that I have to use a higher temperature if the loaf is baked with a lid on.  I would probably start off at 220 and then lower to 190C.


Syd

hening's picture
hening

yep, exactly. my friend told me,without lid she used 180C, and 200+ when with lid on.


i do it from low to high cause i wanna it ferment higher in the oven at the first baking


if i use a higher temper firstly, the crust appears too quickly and yeast loses energy helping with fermentation

Syd's picture
Syd

I understand.  You are quite right.  The higher the initial temperature the quicker the yeast will be killed off and the faster the crust will set.  If you like Asian-style sandwich loaves check out this site.


Syd

jennyloh's picture
jennyloh

Great looking loaves.  I noticed that your water is at 76%.  That's quite high for a white loaf,  perhaps that's why it's moist in the center.

hening's picture
hening

some recipes which came from japan and taiwan contain huge percentage of water.


i really enjoy challenging them.lol


this time the problem may be the tempre and time.