This Hokkaido Milk Sandwich Loaf is a soft and shredable bread, using natural fermentation. It is just as pillowy as using the Tangzhong method.
Hokkaido Milk Sandwich LoafThis Hokkaido Milk Sandwich Loaf using Natural Fermentation, is very soft and shred-able and totally delicious. It takes three days, since we are using Natural Fermentation and no commercial yeast, but the actual work is only a few minutes each day.
The time is just the fermenting and resting time. It is not as complicated as it appears. I promise!!!!
When you get a chance, come join my Facebook Natural Fermentation Real Sourdough Group.
Always start with a good and active Sourdough Starter.
If you want to make Hokkaido Hotdog Buns, use this recipe and follow the instructions for the Hotdog Buns.
Prepare the Levain by weighing our your Sourdough Starter, milk and flour on your kitchen scale. I like the Bakers Math Kitchen Scale because it is very accurate and has a Bakers Percentage setting
I use my Original Danish Dough Whisk to mix the Levain until it becomes a firm ball.
You will have to use your fingers to scrape all the flour from the bowl and form the ball. It will seem that you have too much flour and can’t get the ingredients to combine, but they will.
The mixture will stick to your fingers and you will probably get annoyed, but keep at it. After a few minutes, you will have a nice ball that you can handle.
Cover the Levain and place in a draft free spot overnight.
The next morning, you will have a puffed up, smooth Levain.
Add all ingredients except the salt and melted butter to your electric mixing bowl and place the Levain on the top. I used three eggs here, but you can use 120 grams of egg whites only or a combination.
I usually just use the egg whites and then save my three yolks and make a Key West Key Lime Pie. All egg whites yield a fluffier bread and using the whole egg will give you more of a Brioche bread.
I like to use Hoosier Farm Old Fashion Malted Milk Powder for a nicer taste, although some people like to use Hoosier Hill Farm Dry Malt (Diastatic) baking Powder .
Combine with a Danish Whisk. Cover and allow a 30 minute autolyze.
Add the melted butter and sale and set the mixer on speed 3/4 and mix for approximately 14 minutes.
You might need to stop the mixer every four minutes to prevent motor burn out.
After 10 minutes, check to see if you have the windowpane effect. It is when you can stretch the dough out, without it breaking and when you put your finger though, it is a nice smooth hole.
You should also be able to see right through the dough. Since the hubs was not around, I had to photograph the pictures myself and I could not stretch with two hands and take the picture to show you a nice windowpane.
Once you achieve the windowpane, butter your food safe bowl and place dough in the bowl. I use the Cambro 2-Quart Round Food-Storage Containers. Just look at that luxurious dough.
Cover the Dough
Cover and let bench rest for two hours. The Kay Dee Designs Flour Sack Cotton Towels are my favorites as the designs are cute and the size is perfect.
I keep one over my Snow River Bread Board when not in use.
At the end of two hours, fold the dough and shape into a ball and cover.
Place in refrigerator overnight.
In the morning, remove the dough from the refrigerator. Your Bakers Math Scale should show the weight at about 980 grams. Using your Bench Knife, divide the dough into four pieces.
My husband, was kind enough to sand my Snow River Bread Board for me and then I oiled it three times with John Taylor Butcher Block Conditioner Food Grade Mineral Oil and Natural Waxes and waxed it with Clark’s Cutting Board Finish Wax.
The wax is enriched with lemon and orange oils and beeswax and carnauba wax. It is important to oil and wax every few months.
Roll each piece into an oval shape and using your bench knife, fold in on each side and roll up.
Cover and bench rest for 10 minutes.
Place Rolled Dough into Pullman Pan
Unroll the dough along the seam and then roll up again, tighter than the first time. Place each piece, seam side own into a 13 inch Pullman Pan.
Cover Hokkaido Milk Sandwich Loaf with a Flour Sack Towel
Cover with a Flour Sack Cotton Towel and let rise at room temperature for six hours, until the dough has tripled.
The dough will rise a lot in the last 15 minutes, so don’t become impatient. Time for the oven!
Look how beautiful the color is on this loaf. While the bread is in the pan, brush the top with butter.
Remove from the pan about 20 minutes after it comes out of the oven. Place onto a Wire Cooling Rack.
Let fully cool before cutting the bread.
We like to slice the whole loaf into sandwich slices and freeze.
Cast of Ingredients for Hokkaido Milk Sandwich Loaf
This recipe can be adapted for my Japanese Hokkaido Hotdog Buns recipe.
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Snow River Bread/Pastry Board
- Rosle Flat Whisk
- Original Danish Whisk
- Cambro Food Container
- Baker’s Kitchen Scale
- OXO Bench Knife
- Kay Dee Designs Flour Sack Cotton Towels
- Porcelain & Bamboo Salt Box with Spoon
- Hoosier Hill Farm Old Fashion Malted Milk Powder
- 13 inch Pullman Pan
- Wire Cooling Rack
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Here is the handy printable recipe:
Ingredients
Levain
- 29 grams of 100% hydration sourdough starter
- 47 grams milk
- 85 grams bread flour
Dough
- All the Levain
- 210 grams bread flour
- 210 grams all purpose flour
- 52 grams White Sugar
- 10 grams Malted Powder
- 120 grams egg whites
- 215 grams milk
After Autolyze
- 7 grams sea salt
- 52 grams butter softened
Instructions
Day One, Evening - Prep the Levain
- Prepare Levain and place in a draft free spot overnight.
Day Two
- Combine all ingredients, except butter and salt.
- Autolyse 30 minutes.
- Add the remaining ingredients and knead in mixer for 13 - 15 minutes at speed 3-4 until windowpane effect.
- Put in buttered bowl, cover and let rise at room temperature for 2 hours.
- Fold and put in refrigerator overnight, covered.
Day Three - Baking Day
- Remove from refrigerator and divide into four pieces.
- Roll each piece into oval shape, fold in the sides and roll them up.
- Bench rest for 10 minutes.
- Unroll the dough along the seam and then roll up again, tighter than the first time.
- Put the pieces seam side down into the pan.
- Cover and rise at room temp for 6 hours until dough has tripled (dough rises a lot in the last 15 minutes).
- Bake at 350 degrees for 45 minutes.
- Brush top with butter when warm.
- Remove from pan and let cool completely before slicing.
Notes
Nutrition
PIN this Hokkaido Milk Sandwich Loaf {Sourdough – Natural Fermentation}!
Wonderful! Thrice made thus far. My tastebuds thank thee, my waist, not so much…
Thank you, Grant. My waist too! Jill
Hi Jill,
Being allergic to Eggs, is there a substitute that we could use in place of eggs?
Hi Abhilash. What do you normally use for subs? Jill
What if I don’t have this size pan? Can it be made in a standard loaf pan? Or the recipe adjusted for a standard loaf pan?
Can I use rehydrated discarded SD instead of your levain? How much should I put?
Hi Jill:
The recipe mentioned milk. It should be liquid milk at room temperature? How about the Malted Powder, I had Malted Barley Extract (paste form), can it be direct substitute?
Thanks
simon
Yes, as the recipe says. Jill
Hi jill:
I made the btread! No window pane. I have to add about 9 tsp of ap flour and 9 tsp bread flour. With brand new artisan kitchenaids stand mixer( mid year sale) and neary an hour of kneading. Well instead of throwing away the dough. I decided to let rise and proceed according to the recipe.
Well the smell of the bread filled my kitchen during baking! Simply amazing. My wife love it. My mother in law love it.
But i am curious why the dough were so wet? Should i reduce the egg to 2 or cut down the milk ? Any idea?
Simon
Simon, sounds like perhaps something was not measured correctly. The dough should not be wet. Jill
I am using a digital scale, so it should be accurate. Also i am using 3 whole eggs. Am i eight?
Like Simon, we never get the window pane after a very long time mixing and have to add quite a bit of flour. We are also using a digital scale and have had the same results after several attempts. While it “turns out” (and is delicious) something isn’t quite right and I wonder what the problem is. Hope you can help – Love milk bread and sourdough!
I would imagine the issue is that you added “quite a bit more flour.” You should always get the window pane. Jill
I am making this for the first time and my dough was wet as well I also have to add extra flour and I used a scale and weighed everything perfectly. Wonder what went wrong
Sounds like you need to mix it longer. Jill
Hi Jill :
For this Hokkaido bread, the stated milk are in powder form or liquid?
Regards
Simon
Hi there,
Just tried my own go at a wild yeast milk bread and it came out halfway decent(ish) but I just randomly came across your recipe. Wish I would’ve seen it a few hours earlier! Anyhow, is there any reason not to do a tangzhong with this recipe? (with total hydration adjusted) Would the natural yeast/bacteria not react well with the it somehow?
Hi Jenna. I don’t see any reason why you couldn’t use a Tangzhong for this recipe. I might use milk instead of water though, when preparing the Tangzhong, however, I’ve seen it done with water and then milk powder is used in addition. I would use the standard Tangzhong ratio. You already know you will need to make adjusts with the amount of flour/milk. I’ve done a similar bread recipe using Tangzhong and not a levain and thought the crumb and the shred factor were almost identical. If you try it out, please let me know your results. Jill
Hi Jill, could you please share the recipe of making hokkaido bread using Tangzhong method combine with sourdough starter.
Ivan, I will put that in line. I am about 8 months or more out in new recipe posts, but please keep checking back. Jill
Hokkaido milk bread has been our daily bread for a couple of years, and I am looking forward to trying this variation, but I’ll have to let my Zojirushi do the hard work of mixing and kneading. I always bake it in my stove’s oven, though. I can’t rate it till I try it, but I know it will be wonderful! I will start my starter in the morning; I wonder about using some of my whey left from today’s yogurt adventures…….hmmmmm.
A very good recipe ,made it more than 4 times ,thanx for sharing 🙂
Do you think this would work with gluten free flour and sour dough starter? Also what is the purpose of Malted powder? That is a no no for me
Hello Jill.
Never heard of malted powder here.
With what can I replace?
Baking soda? Baking powder? Maple syrup?
Thanks a lot.
Christelle
Hi Christelle. Just omit it and your bread will still be delish. 🙂 Jill
“Add the melted butter and sale” … just wanted to point out the typo. Sale should be salt.
Jill,
Have you ever subbed in any Whole Wheat flour ?
I used Whole Wheat in place of the All Purpose, and it came out beautifully! Better than any store bought whole wheat!
Jill,
Have you ever subbed in any Whole Wheat flour ?
Hi, is the malt powder “diastatic malt powder”?
Hi Joyce~ The company sells both. They are almost the same. I like the plain malt to use in waffles, ice cream and milk. Jill
Thank you Jill ! I made this the other day and it is the first SD sandwich loaf my hubby has enjoyed. He has asked for it again and now calls it “his bread.” That is a high compliment because he would only eat yeasted soft white bread. Great recipe !
I’m at the start of the autolyse, but I don’t have a mixer. Has anyone any advice on how to do this by hand. Stretch and folds? Just go at it for 20 mins by hand? All help very much appreciated. TIA
Hi Jill! Really fun recipe. Quick question – my dough didn’t rise much before I put it in the fridge for the overnight rise. Should I let it get closer to double before I refrigerate it!
Angie~
I’m sure it will be fine. The biggest rising time is after shaping, although tomorrow, your dough should be at least double in size.
Jill
Hi Jill,
Have you made this recipe into dinner rolls? Maybe in a 9×13 pan?
Cheryl
I have never made these into dinner rolls but when I make dinner rolls I weigh them to between 55-60 grams each. I have made this recipe into cinnamon rolls…..and they were delish !
Another to try
Xx
I’d love to try your recipe. How tangy is the flavor of the final loaf?
Hello. There is no tang at all! It is a very delicious loaf and I look forward to hearing your results.
Jill
Well darn it Jill… I don’t have ANY of these ingredients or tools, besides the mixer… and now I have an idea for a new hobby! Bread making! Ahhh….how satisfying it must be to see that bread come out of the oven 🙂
Hi Natalie~
Bread making is quite fun and very relaxing, but, there is a lot of learning for bread making.
Jill
great results!