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Hokkaido Milk Loaf Collection: 7 Methods Compared so You Can Pick Your Favorite
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爱做面包的太阳花
爱做面包的太阳花
May 26, 2021
中文
ToastTangzhongSpongeOld DoughDirect

Hokkaido Milk Loaf Collection: 7 Methods Compared so You Can Pick Your Favorite

北海道吐司合集，七种做法，总有一款适合您

Because I can never resist the rich, milky aroma of Hokkaido milk bread, it is the loaf I have baked most often over the past ten years.

Recently I baked every single method back-to-back to compare them side by side and give fellow bakers a helpful reference when choosing a recipe❤️.

🔅100% Sponge Hokkaido Loaf 🔅70% Sponge Hokkaido Loaf 🔅Tangzhong (Water Roux) Hokkaido Loaf 🔅Old Dough Hokkaido Loaf 🔅Chocolate Hokkaido Loaf 🔅Matcha Hokkaido Loaf 🔅Direct-Method Hokkaido Loaf 🔅All formulas and steps are in the photos, or you can browse my earlier posts❤️.

🎈By mixing method, they break down into: 100% sponge (Chongzhong), 70% sponge, Tangzhong (water roux), old dough (pâte fermentée), and direct method.

🎈By flavor, they include: classic rich milk, chocolate, and matcha, and you can easily adapt them to other flavors too.

Pick whichever flavor you love best; as for choosing a dough method, here are my personal takeaways:

🔅In terms of crumb fineness: the direct method gives the least fine crumb, while the 100% sponge method gives the finest, silkiest crumb. All the other methods fall very close behind with a lovely, tender texture.

🔅How should you choose which method to bake? Now that summer is here and controlling dough temperature is critical, my top recommendation is the 100% sponge method, followed by 70% sponge, then Tangzhong or old dough. If you use the direct method in warm weather, chill the mixed dough in the fridge for 30 minutes before kneading. Does that mean the direct method isn't worth making? Not at all! When you haven't prepped a pre-ferment the night before and get a sudden craving for fresh bread, the direct method is super convenient and still bakes up wonderfully, just slightly less fine than a sponge loaf.

🔅When do I use the old dough method? Whenever I happen to have old dough on hand! Old dough is a baker's best friend: it is super versatile, improves crumb structure, and slows down staling.

❤️❤️❤️All of these thoughts come from my own ten years of home baking experience since I started baking bread. I have no formal culinary training, so please forgive any blind spots, and I hope everyone bakes delicious bread❤️❤️❤️

💡 Baker's Q&A & Troubleshooting (25)

Distilled from Author's Notes
Q:I mixed a sponge last night and let it sit at room temperature for two hours here in Suzhou, Jiangsu, without seeing much rise. Since it got late, I put it straight into the fridge, and this morning it still looks the same size. Did my sponge fail to ferment? How can I rescue it now?
A:Tear it open and check if there is a web-like gluten and bubble structure inside. If not, move it to a warm spot for 30 to 60 minutes to let it wake up and rise. You've got this!
Q:Why did my finished loaf turn out dry and less soft than bakery bread?
A:Which formula from the collection did you use?
Q:Aha, I usually bake the poolish Hokkaido milk loaf!
A:I love the poolish version too! I can't believe I left it out of this roundup.
Q:I just ordered a bread machine online. Can I toss these exact ingredient ratios right into the bread machine, or does it have to be made by hand/stand mixer?
A:Yes, you can! I recommend trying the Tangzhong version in your bread machine; when I first started baking, I made Tangzhong loaves in my bread machine all the time. Just cook and chill the Tangzhong the night before.
Q:If I use the poolish method, should I let the mixed poolish rise at room temperature first before refrigerating overnight?
A:You can either let the poolish bubble up at room temperature first before refrigerating, or put it straight into the fridge overnight for a slow cold fermentation. I usually put mine straight into the fridge so I don't accidentally forget it on the counter!
Q:If I want to bake 2 or 3 loaves at once, do I just multiply all the ingredients by 2 or 3?
A:Yes, just multiply everything by 2 for two loaves!
Q:小姐姐，想问下如果想多做些，做2个3个之类的是不是就直接乘以2乘以3
A:是哒，做两个就乘以2
Q:赞呀好赞
A:谢谢妹妹鼓励支持
Q:老师，百分之100里面中种的3克酵母是哪种酵母，耐高糖还是低糖？
A:我用的都是耐高糖酵母，因为我这一买就一大包将近两斤，所以我就一种用到底了。
Q:请问一次发酵的吐司和二次发酵的吐司哪一种比较好
A:一般来说一次发酵的组织相对严密一些，二次的松软一些。 谢谢姐妹。关于手揉我主要是没有经验，我从一开始是用面包机揉面的然后转厨师机。
Q:比如我用波兰法做，是不是也要把材料搅拌好发酵起来了再放冰箱冷藏后做？
A:波兰种可以先室温发起来再放冰箱，也可以直接放进冰箱过夜低温慢发酵。我一般都是直接进冰箱，因为我怕我万一会忘了放。 检查内部组织，如果没有网状，室温发一会儿。
Q:我昨晚上做了中种，室温发酵了两个小时也没见发起来，这边坐标江苏苏州，因为太晚了所以我直接放冰箱了，第二天早晨看了下还是这么大？这是不是中种没发起来？老师，现在如何补救呢？
A:撕开看里面有没有网状结构？如果没有可以放到温暖的地方半小时至一小时试试。加油 如果明天上午做现在就放冰箱，低温慢发酵。如果今天要做，就烤箱放一碗开水让它发起来
Q:请教：主面团的盐糖等需要化开后放进去还是直接放进去打？
A:不用化开，直接一起打
Q:你好，中种法可以用鲜酵母吗？
A:嗯嗯，液体量要调整，烤箱温度时间也要调整。
Q:为啥我用面包机揉面一直很粘手，也很难出薄膜
A:每一个方子都粘手吗？
Q:老师老师，我又来了就是夏天做中种吐司的话，中种揉好好，需要室温先发酵一小时，放冰箱冷藏一夜，还是揉好直接甩冰箱冷藏一夜？2.如果不做一夜冷藏中种，当天现做中种吐司，中种室温发酵几倍大再跟主面团混合？3.冷藏中种和直接中种区别是冷藏中种更软，老化更慢一点吗？那个，问题是挺多的
A:中种室温发了做可以哒，就是控温没有冷藏过的好，担心面温会高 老化速度应该差不多
Q:老师👩‍🏫想请教您，如果同时烤两条吐司，两条450g或者两条250g，是不是烤的温度和时间要调的比烤一条的温度高点时间长点？
A:我的烤箱不用。我以前忙的时候都是一次烤两条，然后切片冻起来慢慢吃的。
Q:我的面包每次都发好后烤完就缩了三分之一是为什么
A:是打断筋了吗？
Q:博主，有一个问题很困扰作为新手的我，我有两个三能低糖12cm的水立方，想问下，一个水立方一般放多少重量面团，我看了个方子，一个水立方放了两个重215g的面团，我觉得似乎不对，可是别人都在跟做，没说不妥，可是我就是不明白，能放那么多么所以我总是拿不准水立方入多少重量面团才能有漂亮圆白边
A:我没有用过水立方，根据容积比0.22,我算了一下12厘米的应该是12*12*12*0.22，面团应该是380克左右。
Q:小姐姐，想问下如果想多做些，做2个3个之类的是不是就直接乘以2乘以3
A:是哒，做两个就乘以2
Q:100%中种法和直接法冷藏发酵12个小时，最终成品会有差异吗？
A:直接法如果所有材料都加进去的话，不适合发酵那么久的呢
Q:大神，100%中种法，我看把黄油加了一部分，我之前看其它，没有说➕黄油的，这个提前➕部分黄油是有什么讲究么
A:这是妃娟老师研究出来的方子，我第一次做之前也是有这个疑惑，同时又很期待，做出来效果惊人
Q:试做了一下100%中种法，水量好大啊！整形的时候好困难，老师做的时候也这样吗？
A:我做正好的。问下姐妹中种面团做好的时候是不是偏干？ 嗯嗯，那应该说对的。中种揉好的时候就是偏干的，取出来也是。加入主面团用料后一开始感觉湿，但是打着打着，当全部融合好后面团手感应该很好的。姐妹是不是没有打到位？或许面粉吸水量差异？下次减点液体试试。祝下次成功
Q:小姐姐在哪里 面包卖不卖呀
A:妹妹，姐姐在北美
Q:我想问问，加鸡蛋和不加鸡蛋，我感觉加鸡蛋的面包都比较有嚼劲一些
A:确实是，鸡蛋就是有这个功能

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