Japanese Milk Bread – Tangzhong

Ingredients

Tangzhong (pre-cooked roux):

30 g bread flour

150 g milk (cold or room temperature)

Main dough:

350 g bread flour (12–13% protein)

100 g active sourdough starter (mature and bubbly)

1 egg (medium to large)

60 g sugar

5 g salt

40 g butter (soft, at room temperature)

100 g milk (room temperature)

👨🍳 Instructions

1. Make the tangzhong

In a small saucepan, whisk together 30 g flour and 150 g milk until smooth.
Heat over medium heat, stirring constantly until it thickens into a pudding-like paste (about 65 °C / 150 °F).
This takes around 3–5 minutes.
Transfer to a bowl, cover with plastic wrap, and let cool completely.
(You can make it a day ahead and store it in the fridge.)

2. Mix the dough

Combine the cooled tangzhong with flour, sourdough starter, egg, sugar, salt, and milk (but not butter yet).
Knead in a stand mixer on medium-low for 8–10 minutes, until a smooth dough forms.

Add the butter gradually and continue kneading for 5–8 more minutes, until fully incorporated and elastic.
👉 The dough should pass the “windowpane test” – stretchable without tearing.

3. Bulk fermentation

Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until nearly doubled.
You can add one coil fold after the first hour to strengthen the dough (optional).

4. Shaping and final rise

Turn the dough out onto a lightly greased surface. Divide into 3 or 4 equal pieces.
Shape into balls or roll into logs and place in a greased loaf pan (approx. 1 L).
Cover and let rise for 1–2 hours, until puffy and nearly at the top of the pan.

5. Baking

Preheat oven to 180 °C (350 °F).
Brush the dough with milk or egg for a shiny crust.
Bake for 25–30 minutes until golden brown.
👉 Interior temp should reach ~90–93 °C (194–199 °F).

🌟 Tips

  • For overnight proofing, place the shaped dough in the fridge and bake the next day. Let it warm up slightly before baking.

  • For an extra rich loaf, replace 50 g of milk with cream.

  • Perfect for toast, French toast, or simply with butter and jam.