Milk bread

Description

Hoikkaido Shokupan is a Japanese soft and fluffy bread without the use of flour softeners and other additives!

When you add milk, sugar, oil and butter as well as egg to give a soft and slightly sweeter sandwhich loaf it also can make it richer and denser. This loaf makes use of the Tangzong method (Yudane method) which incorporates the use of a gelatinised flour pudding which is mixed in with the dough. Gelatinising starch creates a rich, velvety texture in the bread . It uses the same kneading and proofing methods with some overnight cold fermentation, so you get the benefits of a sourdough loaf, but with a less crisp and bubbly result. This is closest to your store bought sandwhich loaf in shape and flavour, but without any other nasty additives and E numbers.

Ingredients: Stoneground white bread flour, Durum wheat, Full cream milk, spring water, sourdough yeast culture, Free range egg, Sugar, Butter, Sunflower oil, sea salt (un iodated).