Once I nonetheless lived in Singapore I significantly loved a selected mushy swirl milk bread from a Japanese bakery. It had an amazingly scrumptious however mushy, thick crust, and the crumb was very mild, with some uneven holes, however had what I assumed was depth of flavour – actually the style of wheat, reasonably than sugar or butter. This wasn’t a typical quick fermented milk bread. I have been eager to recreate it.
At the moment I obtained nearer. I elevated the hydration to virtually 80%, omitted the butter, and introduced the sugar all the way down to 1 tablespoon. I went for a particularly gradual fermentation for it to construct power – wasn’t going to knead that mess! By the tip of its 7 hour BF, it was an attractive and pliable dough. I baked it at a better beginning temperature and lowered it within the second half.
I am inspired and can proceed to attempt. The crumb remains to be not as tender as I would like it to be, and the crust is just not as flavourful – I feel the temperature both must go up, or the loaf from the bakery may need been open baked. Nonetheless, it is a good step ahead, particularly since this can be a fairly wholesome model (20% emmer, no eggs and butter) and I’ve but to get myself a mixer!
