January 27, 2018 - 6:03am
Trying something new...
Japanese milk bread....hope they are good because the stress was high ! The dough was incredibly sticky don’t know how long I had to slap it on the bench after kneading 13 min in the mixer....eventually got it into a ball. Was better after first proof ....fingers crossed it tastes good.
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They look pretty good to me. I’m wondering what part of the process troubled you. I’m not the best at following instructions (ask my wife), but it went really well for me on the initial bake. Did you look at GrowingStella’s post? http://www.thefreshloaf.com/node/51372/hokkaido-milk-bread-unreal
Here is an excerpt from Growing Stella’s post. “Then i turned the dough onto a mat, it was not sticky, you almost need no flour to roll it, it's just so much fun to work with the dough, it just "listens" to your hands.”. This was also my experience. The dough was a joy to handle.
Excited to know how they taste.
Dan
i just checked growing stella’s Post and I never got that smooth dough ball ...and worried about adding more flour....I kneaded in the mixer a good 13 mins and it still had not gone to a real ball of dough, it was smooth but very sticky..I spent a long time slapping the dough on the bench trying to get the dough less sticky.the end result tasted good and I will try again perhaps another recipe. Will bookmark Stella’s....
I’m not great at following directions, but used her recipe as she instructed.
Not trying to brag on myself. I’m bragging on GrowingStella! Her formula and instructions were outstanding.
If you want the Excel spreadsheet and/or instructions, let me know. I can post a link to DropBox.
Dan
Please post a link to the spreadsheet. The bread looks magnificent.
You can download the spreadsheet and also the recipe instructions here. There is a 3rd file included with helps to use the spreadsheet. I recommend you get all 3.
https://www.dropbox.com/sh/hc06rj2c9esand0/AADnMm-RVYWfAuye9hcwbfJwa?dl=0
Download all 3 files and place them in the same folder so that all of the hyperlinks work.
Dan
What a lovely loaf Dan, you get bragging rights for that...yes would love the recipe I cant use excel ...:-( Is that the link in the other post that I bookmarked...
The bread in the images were baked using Growing Stella’s instructions. I converted the formula to a spreadsheet and the instructions in a word doc. Too bad you don’t use Spreadsheets, but I’ll post it and the word doc link soon.
Dan
So happy Dan, I used Stella’s smaller recipe, floyd’s was to big...what a difference in the dough, it was beautiful...I have got 6 dinner rolls and 4 burger buns on their last rise. Will post the reveal later !
I will try this bread again Floyd has made it sound easy have it saved...I will have to cut the recipe in half its way to much for us but am excited to try it. I think I will use Tangzhong in my white loaf and see what happens. Would also try it in hamburger buns I have been looking for a nice soft bun for hamburgers...
There is another favorite bread of mine that you might like to consider. It uses a potato flake Tangzhong. http://www.thefreshloaf.com/comment/117287#comment-117287
It is the only sweet bread I bake at this time. This bread makes killer hamburger buns.
If you use my spreadsheet, you can change the Total Dough Weight and everything will recalculate. I need to figure out the best way to post a downloadable link.
Dan
I have fallen in love with milk bread..just toasted it and put cheddar cheese on it....just lovely...I am going to fill my freezer....