April 20, 2009 - 7:30pm
20090331 My favorite Japanese style white sandwich bread - by water roux starter and sponge method
My favorite Japanese style white sandwich bread - by water roux starter and sponge
combined:
http://www.flickr.com/photos/49353374@N06/sets/72157623866998940/show/
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that looks gorgeous! care to post the recipe? the inside looks delicious...
Sure can but please allow me some time. I'll post it as soon as I can.
Hi! I've bought this at the Asian stores in Chicago or California. I'd love to be able to make this at home since I can't get them where I currently live.
Many thanks in advance!
This looks wonderful... can you please send me the recipe? Where can I find the bread book you are using as reference in NJ. Thank you!
LeeYong
has been included at the top of this entry. Enjoy!
Yippee
Hi, Yippee. I followed your link, but found only photos of the bee-utiful bread, no recipe. Did something happen?
Sharon
Sorry for the delayed reply. I just clicked on the 'Link to formula' that appears right below the title of this entry, it brings me to the formula. Please try again and let me know if you still encounter problems. I'll look out for your reply in the next few days, just in case.
Yippee
Duh. I must have clicked on the Flicker link. I recognize Yvonne's formula. I have not had luck with using bread flour for Japanese bread, though. I just made a loaf with Gold Medal All Purpose Unbleached and expect an extra soft crumb. Another step in my quest for an extra soft white sandwich bread.
Sharon
Sharon:
I believe the loaf in the picture was made with Gold Medal bread flour. At the time I just started out learning how to make bread, I wasn't very picky or did not have the knowledge to distinguish what type of flour to use. It was a very straight forward decision: bread flour for making bread. So a soft white sandwich bread can be achieved with bread flour, too. Have you mixed the dough enough, ie., has it reached the windowpane stage? You might want to check that out first.
Yippee