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Sourdough Hokkaido Milk Bread with Tangzhong

Eric Rusch · breadtopia.com

Against 73 Japanese milk bread recipes

No yeast, unlike 94% of recipes and more sugar than 87%.

See how all 73 Japanese milk bread recipes compare →

Get the method at breadtopia.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.

  • No yeast at all, where 94% of recipes use some (most of those 1.3 to 2% of the flour weight).
  • More sugar than 87% of recipes: 18% of the flour weight against the typical recipe's 13%.
  • More egg than 79% of recipes: 21% of the flour weight against the typical recipe's 14%.
  • More butter than 76% of recipes: 17% of the flour weight against the typical recipe's 13%.
Liquid: 60%, 38th percentileButter: 17%, 77th percentileSugar: 18%, 88th percentileEgg: 21%, 80th percentileSalt: 1.6%, 49th percentileYeast: 0%, 3rd percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • Sweet Stiff Startern/a
  • 90g bread flour (2/3 cup)90 g
  • 40g water (1/6 cup)40 g
  • 30g light brown sugar (1/8 cup)30 g
  • 30g sourdough starter ~100% hydration (1 Tbsp)30 g
  • Tangzhongn/a
  • 170g milk (3/4 cup)170 g
  • 30g bread flour (2 Tbsp)30 g
  • Final Doughn/a
  • 610g bread flour (4 2/3 cups)610 g
  • 100g sugar (1/2 cup)100 g
  • 12g salt (2 tsp)12 g
  • 215g milk (1 scant cup)215 g
  • 2 eggs≈ 100 g
  • 114g unsalted butter, cubed (8 Tbsp)114 g
  • 1 egg beaten≈ 50 g
  • 1 Tbsp milk≈ 15 g
  • 1/2 Tbsp butter≈ 7 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Pre-bake Washn/a
  • Post-bake Washn/a

flour 730 gbatter 1613 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.

  • Liquid60% · 38th percentile
  • Butter17% · 77th percentile
  • Sugar18% · 88th percentile
  • Egg21% · 80th percentile
  • Salt1.6% · 49th percentile
  • Yeast0% · 3rd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
45 to 55 minutes
median 31 minutes

Keep exploring

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Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.

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