2nd try with the japanese loaf pan.
Same recipe : https://www.justonecookbook.com/japanese-milk-bread-shokupan/
This time I let the bulk mass ferment in the fridge for around 16 hours.
This recipe is just perfect omg. So easy yet so rewarding !! The crust and the crumb are incredibly good, nothing to add.
by Good-Ad-5320
7 Comments
Great job.
I’m also hooked! Last week I made it for the first time and today I’m on my third one 😅
Really nice. I have that very TigerCrown loaf pan in my Amazon xmas wishlist
🤤
I’ve been hooked ever since my first one great job
oh this is not good for my diet 🙁
so pretty!