https://wiki.bromilow.uk/ 2026-05-06T12:47:53+00:00 https://wiki.bromilow.uk/ https://wiki.bromilow.uk/_media/logo.png text/html 2020-06-21T13:32:29+00:00 Anonymous (anonymous@undisclosed.example.com) https://wiki.bromilow.uk/baking/bread/hokkaido_milk_bread?rev=1592746349&do=diff Hokkaido Milk Bread This is a super soft bread. It's softer than anything I've ever seen in a supermarket. It's a sweeter relative of Shokupan. Recipe This is identical to the recipe by the NY Times' cooking section, but without a stand mixer. Ingredients For the tangzhong text/html 2022-09-10T20:06:28+00:00 Anonymous (anonymous@undisclosed.example.com) https://wiki.bromilow.uk/baking/bread/sourdough_milk_bread?rev=1662840388&do=diff Sourdough Milk Bread Taken from a note written in wiki downtime. Levain: * 70g active starter * 120g plain flour * 120g water Leave for 3-4 hrs (at 21°C) to activate Tangzhong: * 45g bread flour * 120ml whole milk * 120ml water Cook in a pan until a thick custardy mixture is obtained (the spoon can leave tracks where the bottom of the pan is seen)