Thanks for everyone who gave advice about my Japanese milk bread 🙂
Instead of 1.5x the recipe for my 13x4x4 loaf, I did 1.2x and really watched the rise. Also made four dough balls instead of three.
It came out fluffy and sooo soft!! I also made a couple of small recipe tweaks (bumped up the fat in eggs and dairy) which I think makes it all the better. Can’t wait to see how it ages over the next few days 🙂
You can see in the second picture there’s maybe the slightest hint of denseness along the top crust but honestly I didn’t even notice until I changed lighting and it doesn’t impact the quality of the bread to me
by gardenpossum
10 Comments
That’s really pretty!
Beautifully done!
So happy for you!
Looks great!
Love to see it!
This is very, very pretty. INSPIRING!
Nice work! I’ve also been working on a shokupan bake in my 13″ Pullman but the lid keeps getting blown off in my oven! 😭
What’s your secret?
Looks perfect!
I dunno friend. You should probably send it to me so I can make absolutely certain that it’s all good 👀
I wanna sniff it!