Absolutely Based Bread Recipe

Ingredients

Yudane:

  • 50g bread flour
  • 50g boiling water

(Make this 30 mins before the dough and let it cool)

Bread:

  • 200g bread flour
  • 1 1/8 tsp instant yeast
  • 2 Tbsp (15g) brown sugar
  • 3/4 tsp salt
  • 15g butter
  • 145g fresh milk or full cream milk (reserve 25g)

Egg Wash:

  • 1 egg + a little water mixed well (i try to do mostly the yolk)

Schedule

  • Wet ingredients + sugar in
  • Dry ingredients in
  • Add two dimples in the flour, one for the salt and one for yeast
  • Put the bread machine on “pizza dough” mode
  • While it kneads, add in the yudane and butter bit by bit

1ST PROOFING (45-60 minutes or until double in size –> can also retard dough in fridge)

  • Shape!!!!
    • 2 rolls (breadmachine)
    • 6 balls (breadmachine)

FINAL PROOFING (45-90 minutes depending on environ. temp.)

  • Poke test!
    • Under-proofed dough: Will spring back quickly
    • Properly proofed dough: Will slowly spring back, filling the indentation partially.
    • Over-proofed dough: Will not spring back at all, indicating that the dough has risen too much and could collapse in the oven.

EGG WASH AND BAKE!! (use breadmachine settings)

  • Dump the bread out and let cool on a rack overnight before cutting
  • DO NOT REFRIDGERATE

Adapted from: https://www.bakewithpaws.com/2018/07/shokupan-japanese-soft-white-bread.html?m=1