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Hokkaido Bread Loaf (light version) Poolish
Ingredients
Steps
Notes
  • 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 12-16 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