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Hokkaido Bread Loaf (light version) Poolish
  • Hi Bakers, here's the English version recipe
  • Bread flour 300g
  • Water 300g
  • Instant Yeast 2g
  • *mix all ingredients in a container, cover with cling wrap and lid, leave in in room temperature for half an hour then transfer to fridge for 12 to 16 hours.
  • Main dough
  • Poolish all
  • Bread flour 700g
  • Instant Yeast 8g
  • Milk 275g
  • Heavy cream 120g
  • Milk powder 30g
  • Sugar 120g
  • Salt 10g
  • Cultured butter 100g
  • Mix all ingredients except butter, knead until the dough becomes smooth and elastic. Add butter and continue the kneading process until you achieved the windowpane results.
  • For shaping please refer to  raisinyeastwater.com/tag/japanese-sandwich-loaf/ for more details and illustrations
  • Let it proof into double in volume then bake in a well preheated oven for 180c, 38 minutes

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