Ingredients
Tangzhong Starter
- 1/4 cup + 1-1/2 tsp. (36 g) bread flour
- 3/4 cup (180 g) whole milk
Dough
- 3/4 cup (177 g) warm water (~100°F)
- 3/4 cup (177 g) warm milk (~100°F)
- 2 Tbsp. (30 g) sugar
- 1 Tbsp. (9 g) active dry yeast
- 1 tsp. (3 g) diastatic malt powder (in proof)
- 2 tsp. (12 g) salt
- 2-1/2 Tbsp. (35 g) softened butter (added after kneading)
- 5-1/4 cups (674 g) bread flour
- 1 tsp. (3 g) diastatic malt powder (add with flour)
- All of the cooled Tangzhong
Instructions
- Whisk together in a small saucepan. Cook over medium heat, stirring constantly, until thick like pudding (about 150°F / 65°C). Cool to room temperature before using.
- Proof the Yeast: Combine warm water, warm milk, sugar, and 1 tsp malt powder. Stir in yeast and let sit for 10 minutes until foamy.
- Mix the Dough: Combine flour, salt, Tangzhong, remaining 1 tsp malt powder, butter, and yeast mixture in a mixer or large bowl. Mix to a shaggy dough.
- Knead: Knead for 8 minutes (mixer) or 10–12 minutes by hand until elastic and just coming together.
- First Rise: Place dough in a greased bowl, cover, and let rise until doubled—about 45–60 minutes.
- Divide and Shape: Punch down and divide into two ~750g portions. Shape each into a loaf and place in greased 9x 5 pans.
- Second Rise: Let rise uncovered until the dough crests about 1 inch above the rim—30 to 45 minutes.
- Bake: Bake at 375°F (190°C) for 30–35 minutes. Tent with foil if tops brown too quickly.
- Cool: Let rest in pans for 5 minutes, then transfer to wire racks. Cool completely before slicing.
Notes
Optional: Brush with melted butter for a softer crust.
Try a cold ferment: first rise in the fridge overnight; better flavor, better crumb.