Hokkaido Loaf (natural yeast)


Hokkaido Loaf (natural yeast) using Tangzhong method

Pan size: 20 x 10 x 10 cm
80g milk
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.



Sponge Dough:
20g starter (100% hydration fed 1:3:3)
30g water
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.


Sponge dough

Final dough:
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)
4g salt



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.




  1. Khim said

    Thank you Jeannie Tay for sharing such a nice recipe. Will try when y starter is ready


    • jeannietay said

      Welcome! THere’s a mistake in the recipe which I have rectify so hope you didn’t save the earlier copy


  2. Tio Wah said

    Hi Ms, noted with thanks. But where to get that Tangzhong or Starter ?


    Sent from my iPhone



    • jeannietay said

      Hello! it’s all written in the recipe. However, you need to cultivate your own natural yeast starter first before you can use this recipe.


  3. Carolyn Mong said

    Hi I don’t have starter.. may I know how much yeast to put pls.thank u

    Sent from my iPhone



    • jeannietay said

      Please use another recipe if no starter because you will need to recalculate the amount of liquid to use.


  4. Tio said

    Tqvm Jeannie Tay dor kind sharing. What is hydration fee:1:3:3. I want to cultivate the starter by myself. Pls kindly share. Sorry to disturb you.


  5. Sharyn Chan said

    Hi Jeanie, the above link for making starter is not found. Can you share your copy with me? Thank you.


    • jeannietay said

      give me your email, please


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