Hokkaido Loaf (natural yeast) using Tangzhong method
Pan size: 20 x 10 x 10 cm
16g bread flour
Mix the flour and water together with a whisk in a sauce pan and cook over low heat, stirring constantly until it thickens. Temperature should be around 65C. Set aside to cool before use.
20g starter (100% hydration fed 1:3:3)
55g bread flour
Mix the ingredients together in a small container with cover leave it at room temperature to ferment until doubled or tripled. The mixture should be very stiff after mixed.
All the tangzhong
All the sponge dough
195g bread flour
30g caster sugar
5g milk powder
1 large egg
30g whipping cream
25g butter (softened to room temperature)
In your stand mixer, place all the ingredients except butter and start mixing until a smooth dough forms. Add butter and continue to knead to window pane stage.
Remove from mixer bowl on to lightly floured surface and knead by hand a couple of minutes before shaping into a ball and rest for 10 minutes.
Roll out flat roughly the width of the loaf pan, and then roll back up as you would a swiss roll and place the dough into a loaf pan. Cover with cling film and allow to ferment to triple the original size before baking in preheated oven at 180C for 30 minutes or until golden brown.
Once baked, remove from pan immediately to cool on a rack before slicing.