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Whole Wheat Sourdough Hokkaido Milk Bread

Benny Chang · breadtopia.com

Against 73 Japanese milk bread recipes

More liquid than 95% of recipes and no yeast, unlike 94%.

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.

  • More liquid than 95% of recipes: 90% of the flour weight against the typical recipe's 68%.
  • No yeast at all, where 94% of recipes use some (most of those 1.3 to 2% of the flour weight).
  • More egg than 90% of recipes: 26% of the flour weight against the typical recipe's 14%.
Liquid: 90%, 97th percentileButter: 13%, 51st percentileSugar: 9.5%, 32nd percentileEgg: 26%, 91st percentileSalt: 1.4%, 42nd percentileYeast: 0%, 3rd percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (25)

  • The levain and dough volume amounts are approximations only. Use the metric weight if possible.n/a
  • Overnight Stiff Sweet Levain fermented at 76-78°Fn/a
  • 41g whole wheat flour (5 Tbsp)41 g
  • 18g water (1 Tbsp)18 g
  • 14g starter (1 1/2 Tbsp)14 g
  • 14g brown sugar (1 Tbsp)14 g
  • Tangzhong, prepared the night before and refrigeratedn/a
  • 142g milk (1/2 cup + 1 1/2 Tbsp)142 g
  • 28g whole wheat flour (scant 1/4 cup)28 g
  • Final Doughn/a
  • 184g milk (3/4 cup) skim through whole are fine, reduce to 174g if not using vital wheat gluten184 g
  • 1 large egg (53g)53 g
  • 24g sugar (2 Tbsp)24 g
  • 5.56g salt (1 tsp)6 g
  • all Tangzhongn/a
  • all Stiff Sweet Levainn/a
  • 331g whole wheat flour (2 1/2 cups)331 g
  • 52g melted butter (3 1/2 Tbsp)52 g
  • 1 egg beaten≈ 50 g
  • 1 Tbsp milk (14g)14 g

Toppings and extras

Listed, but not counted in the percentages below.

  • optional 1.91g diastatic malt powder (1/2 tsp)1.9 g
  • optional 7.08g vital wheat gluten (optional) (1 1/2 tsp)7 g
  • Pre-bake Washn/a
  • Post-bake Washn/a
  • optional 1 Tbsp butter (14g)14 g

flour 400 gbatter 971 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.

  • Liquid90% · 97th percentile
  • Butter13% · 51st percentile
  • Sugar9.5% · 32nd percentile
  • Egg26% · 91st percentile
  • Salt1.4% · 42nd percentile
  • Yeast0% · 3rd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
50 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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