https://www.mydailysourdoughbread.com/sourdough-japanese-milk-bread/
I used this recipe but didn’t split the dough into 3. Baked at 400F for 40 mins for a crispier crust. The dough collapsed after it cooled and formed a bit of a water line; next time I’ll split it the dough. But bread was so nice, light and fluffy! Delicious 😋
by tig3rlotus
5 Comments
😮💨
Imo you had to remove 100g from your final dough and give it more time to rise .
Looks wonderful!
The most beautiful bread I’ve ever seen 😍
Where did you get this pan?
This looks gorgeous 😍😍😍