Ginza Nishikawa-style Milk Bread
I’ve been reading TFL for a long time but this is my first post. First off I want to thank all those who’ve shared their wisdom. I’m super grateful for everything I’ve learned from you all.
I’ve been baking bread for ~30 years, mostly focused on “artisan” style whole grain breads. Recently I had the good fortune to visit Japan and tried milk bread for the first time, and fell in love with it. Very much a guilty pleasure. Since then I have made milk breads with reasonable success, mostly based on Ken Forkish’s formula. It’s great, but it doesn’t have the depth of flavor I recall from say Boloniya in Kyoto.
This morning I read about Ginza Nishikawa’s milk bread. I haven’t tried it myself, but it reminded me of the difference between what I have managed to make and what I had in Japan. Ginza Nishikawa says their bread is different because they use
- extremely finely milled flour
- alkaline ionized water
- cream (presumably instead of milk)
- honey (presumably instead of the sugar)
And so begins another phase of experimentation. Based on my Japan memories, I have to assume a preferment is involved as well.
Anyway, thought I’d join the fray and ask if anyone had any thoughts about how to pursue this variation.
The first "生"食パン is from 乃が美 Nogami https://nogaminopan.com/en/
You can find many recipes in YouTube. Here is the one.
The baking temperature is quite low, about 170C, because the crust needs to be soft
Some does not use cream but milk only.