March 24, 2022 - 9:18am
How to make 100% whole wheat sourdough Hokkaido milk bread video
Here is the video I made recently to show the steps involved in making my 100% whole wheat sourdough Hokkaido milk bread.
Please enjoy.
You might enjoy reading the article I wrote for Breadtopia Whole Wheat Sourdough Hokkaido Milk Bread
Benny
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Thanks for posting.
Thank you Gary I’m hope you might find something useful in it.
Benny
Congrats on making the leap from merely extraordinarily talented baker to Influencer. Great videos. Great hands.
t
Thank you Tom that is very kind of you to say, I appreciate it.
Benny
Well done Benny. I have to give this a go soon. Question; what is inside your loaf pan? Is that parchment paper or linen? I don’t bake a lot of loaf breads but I’ve always just sprayed the inside with cooking spray and never had any sticking issues.
Thanks
ian
That is an origami folded sheet of parchment to prevent sticking. I like it for a few reasons, my pullman pan never gets dirty so one less thing to clean. Another is that I can use it over and over for quite a few bakes so the folding only needs to be done once in a while.
As I’ve mentioned in other posts when I tried baking with just buttering the pan, there is a corner that the dough always gets into so that I cannot release the bread without getting a knife down into that corner to cut it out. Dan and Caroline have urged me to return the pan to USA Pans, but I can’t be bothered, it is always more difficult to return these things from Canada to American companies.
Benny
That makes perfect sense..whatever works 😀
This looks wonderful Benny! I've got to give this a try-thanks for nice video too.
Thank you George I glad you enjoyed the video, I hope you do try this bread soon.
Benny
LOL...I know where to find them on your other posts, Benny. Just giving you a hard time.
Very nicely done video and spectacular bread once again. I finally tried incorporating a yudane method into a cinnamon twist recipe I'm trying to perfect, but I'm not sure I can tell a difference. However, the total flour in the recipe is a smallish amount so it might just be that the even smaller yudane amount wasn't really enough to impact the final product (although one would assume percentages would prevail). I think I'll try using a bain-marie with the mixing bowl next time. Trying to scrape out all the sticky bits from the whisk and sides of the pot was a trick. It would have been funny if it wasn't so exasperatingly difficult ;-)
I've had this WW Hokkaido recipe bookmarked for a while, but the video just might give that final push of confidence to jump in.
Congratulations on the Breadtopia feature too...very well deserved!
Oh my I never realized that I didn't include a crumb photo in that video 🤦♂️🤦♂️ thanks for pointing that out.
One thing I prefer about tangzhong vs yudane is the ratio of flour to liquid. The tangzhong is typically much higher 1:5 ratio vs 1:1 in yudane, as a result I think that you get a much bigger effect of the gelatinized flour. I think your idea of using a bain-marie is a good one, I keep meaning to do that but never remember. That way there is less to clean and you lose less of the tangzhong.
I hope you try the WW Hokkaido milk bread, I'd be interested in your feedback.
Benny