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Hokkaido Milk Loaf❤️: Feijuan's Sponge Formula Adapted to the Direct Method
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爱做面包的太阳花
爱做面包的太阳花
May 25, 2021
中文
ToastSpongeDirect

Hokkaido Milk Loaf❤️: Feijuan's Sponge Formula Adapted to the Direct Method

北海道吐司❤️妃娟老师的中种配方直接法做

Oven Temp
180°C / 356°F
Bake Time
33 min
Batch Yield
—

🍞 Formula & Measurements

  • •Bread flour 260g
  • •Heavy whipping cream 80g
  • •Milk 70g
  • •Salt 3g
  • •Sugar 35g
  • •Milk powder 15g
  • •Instant dry yeast 3g
  • •Butter 20g

Today I baked a direct-method Hokkaido milk loaf. Soon I plan to post a side-by-side comparison of different Hokkaido loaf methods to help everyone pick the right formula for rich, milky Hokkaido bread❤️❤️❤️.

This recipe is adapted from Teacher Feijuan's famous 100% sponge Hokkaido milk loaf formula, with just a few minor adjustments for the direct method.

🍞Ingredients:

Bread flour 260g, heavy whipping cream 80g, milk 70g, 1 egg, salt 3g, sugar 35g, milk powder 15g, instant dry yeast 3g, butter 20g.

🍞Method:

1️⃣Place all ingredients except the butter into the mixer bowl and mix on low speed until combined. (Since the weather is already warm in many places, I recommend chilling the mixed dough in the fridge for 30 minutes at this point before kneading; my kitchen was 18°C today, so I kneaded right away without chilling.)

2️⃣Once mixed into a rough dough (or after taking it out of the fridge), knead on medium speed for 2 minutes and then on low speed until the dough stretches into a thick membrane. Add the butter and alternate between medium and low speed until the dough reaches the full windowpane stage.

3️⃣Shape the dough into a tight ball and let it complete the first proof in a warm, humid spot until doubled in size.

4️⃣Gently degas the dough and divide it into 3 equal pieces (weigh them on a scale for even baking and a neat appearance). Shape into tight balls, cover with plastic wrap to prevent a dry skin, and give them a 10-minute bench rest before rolling out, coiling, and placing in the pan.

5️⃣Proof in a warm, humid place until the pan is 80-90% full. Bake at 180°C for about 33 minutes, tenting the top with foil after about 7 minutes once browned. Tap the pan firmly right out of the oven, turn the loaf out onto its side, and immediately stand it upright on a wire rack to cool.

❤️Friendly Tips:

1 Warm weather is here, so keep a close eye on your dough temperature.

2 Flour absorption varies, so hold back about 15g of the liquid to add gradually.

3 Every oven runs differently, so adjust the baking temperature and time for your own oven.

💡 Baker's Q&A & Troubleshooting (12)

Distilled from Author's Notes
Q:Can I bake a loaf in a glass loaf pan?
A:You can, though you'll need to grease it well with butter and dust with flour so it doesn't stick. Also, we normally tap the loaf pan firmly on the counter after baking to release steam, and glass pans can shatter easily. Metal pans are much more durable, and the small vent holes in the bottom of metal Pullman pans help heat reach the bottom center of the loaf. The only time I ever used a glass pan was ten years ago for my very first loaf; it was a total flop, though that was my own beginner mistake rather than the glass pan's fault!
Q:Why does my dough already puff up during the bench rest, making it rough and hard to roll out smoothly during shaping?
A:The warm weather is likely making the dough ferment too fast; try shortening the bench rest time.
Q:Where did you buy your loaf pan? Thank you!
A:I bought it on Taobao and had it shipped over. It's a Sanneng 450g corrugated gold Pullman loaf pan.
Q:What if I refrigerate this dough overnight?
A:If you refrigerate the pre-ferment overnight, it becomes a sponge (Chongzhong) loaf! I have a separate post covering that method.
Q:If the dough temperature gets too warm while mixing, can I pop it into the fridge to cool down before kneading further?
A:Yes! Better yet, chill the dough in the fridge for 30 minutes right after mixing the initial ingredients into a ball, before starting the main kneading.
Q:Can I add an extra 10 to 15g of sugar to this recipe? I have a sweet tooth, and I'm wondering if extra sugar will affect the dough.
A:Adding 15g more sugar works wonderfully! Since you enjoy sweeter bread, definitely try the Hong Kong-style loaf I posted yesterday; it has the most delicious, balanced sweetness.
Q:Does this recipe need old dough added?
A:No, this recipe doesn't need old dough.
Q:Can I add 10 to 15 grams more sugar in this? I have a sweet tooth , but I'm not sure if it will affect the dough, so I'm asking the blogger .
A:Adding 15 grams would be very good. Sisters love sweetness, try the Hong Kong-style toast I posted yesterday next time, it's delicious and just sweet enough.
Q:Can I skip the milk powder?
A:Mm-hmm, sure!
Q:How do I know whether to add the reserved liquid later? I usually don't add it if the dough looks quite wet, sometimes I reserve 30 grams out
A:Yes, it can't be added if it looks very wet.
Q:Do I need to add old dough for this?
A:This does not need to add
Q:Where did you buy the mold? Thank you.
A:I am 🍑 bought, transported over. The toast mold is San Neng golden ripple 450g.

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