Rich & Milky Hokkaido Loaf with Old Dough (Direct Method)

🍞Ingredients:

🎈Old dough (pâte fermentée): Bread flour 60g, water 42g, instant dry yeast 0.75g, salt 0.5g.

🎈Main dough: Bread flour 210g, heavy whipping cream 60g, milk 70g (flour absorption varies, so hold back 10g and add gradually), egg 25g, milk powder 10g, sugar 30g, salt 3g, instant dry yeast 3g, butter 20g

🍞Instructions:

1️⃣Prepare the old dough (pâte fermentée) the night before.

Mix the old dough ingredients evenly and knead into a mostly smooth dough. Ferment at room temperature for about 1 hour, then refrigerate overnight.

2️⃣The next day, tear the old dough into small pieces and mix with all main dough ingredients except the butter. Mix in a stand mixer until it reaches the thick membrane stage (medium gluten development). Add the butter and mix until it reaches the full windowpane stage (thin, translucent membrane).

3️⃣Shape the dough into a tight ball (boule) and place it in a warm, humid spot for the first proof (bulk fermentation) until doubled in size. Dip a finger in flour and poke the dough; the indentation should not spring back.

4️⃣Gently degas the dough, divide into three equal pieces, and give them a 15-minute bench rest. Roll out, coil, and place into the pan.

5️⃣Place in a warm, humid spot for the second proof (final proof) until 80% to 90% full in the pan. Bake at 190°C for about 36 minutes. Remove from the oven, tap the pan sharply on the counter to release steam, unmold, and cool on a wire rack.

🔆Baker's Notes:

1. Dough made with old dough (pâte fermentée) develops a windowpane membrane more easily during mixing. It also ferments faster and takes less time to proof. The finished crumb texture is very fine and tender.

2. If you intentionally saved a piece of dough from your last bread bake to use directly as old dough, you can skip Step 1.

3. Every oven runs differently, so adjust the baking temperature and time based on what usually works for loaves in your oven.