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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