@vegetarianwellness: Japanese/Hokkaido sourdough Milk Bread Japanese sourdough milk bread 200g sweet starter (60g starter, 60g milk, 60g flour and 20g sugar) 2 tbsp egg substitute mixed with 4 tbsp water 6 tbsp unsalted butter 300g milk 400g flour 10g salt 30g sugar - if you want the bread on the sweeter side add 50g Tangzhong- 1 tbsp flour cooked with 100g milk cooked slowly for 5-10 mins and cooled Directions: 1. Mix all the ingredients first in a stand mixer and let it rest for 1 hour. 2. After 1 hour, mix for another 5-10mins in a stand mixer or by hand (you will have to do it for longer if it’s by hand) 3. Rest for another half hour and do stretch and fold. Repeat for 3 more. 4. Rest untouched for 2-3 hours. 5. If same day baking, divide the dough into 3-4 equal parts. Stretch into a rectangle and fold into a tight log. Repeat with the rest. 6. Place in a baking pan, let it rise until it fills your pan 3/4 of the way. 4-5 hours based on temperature of your house. Sometimes it will take 6-7 hours as well. Just eye ball the rise. 7. If next day, place the dough from step 4 by shaping into a ball and place in the fridge. This will give the bread that nice sour flavor and has a much stronger taste profile. 8. Next day, repeat step 5-6. 9. Cover the pan with lid or aluminum foil, Pre-heat oven to 375 bake for 10 mins. Reduce temp to 350 and bake for another 20-25 mins. Before the last 15 mins, remove the foil ands bake. 10. Take out from oven, spread butter as needed and enjoy! #japanesemilkbread #milkbread #sourdoughbread #sourdough #breadrececipe

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