Sourdough Japanese Milk Bread or Rolls

Ingredients

Localized ingredient list prepared for quick scanning.

• 22 g unbleached bread flour
• 3 tablespoons unbleached bread flour
• 110 g water
• 0.5 cup water
• 110 g flour
• 1 cup flour
• 110 g water
• 0.5 cup water
• 198 g bread flour
• 1.5 cups bread flour
• 5 g instant yeast
• 2 teaspoons instant yeast
• 48 g sugar
• 0.25 cup sugar
• 4 g salt
• 0.66 teaspoon salt
• 12 g powdered milk
• 2-3 tablespoons powdered milk
• 41 g eggs
• 1 egg
• 26 g butter
• 2 tablespoons butter

Method

Follow the steps in order for the best result.

1. Begin by refreshing your sourdough starter. Combine one cup of flour with 1/2 cup of water to create a thick starter. Allow it to double in volume.
2. Prepare the roux by mixing flour and water in a saucepan. Heat slowly, stirring continuously, until the mixture thickens and trails form as you stir. Remove from heat and continue stirring for about a minute.
3. Place cold butter pats on top of the roux to prevent a skin from forming.
4. Once the roux has cooled to lukewarm, combine it in a mixer with the sourdough starter and the remaining ingredients. Cover the mixture and let it rest for 10 minutes.
5. Knead the dough well for approximately 8 to 10 minutes. Then, transfer it to a lightly floured surface.
6. Gently stretch the dough into a rectangular shape. Fold it like a letter, bringing the top to the bottom and one side to the other. Place the folded dough in a lightly oiled, clear, straight-sided container. Cover and let rest. After 15 minutes, perform another stretch and fold. Return the dough to the container.
7. Allow the dough to rise until it has doubled in volume from its original size.
8. Preheat your oven to 350°F (175°C).
9. After the dough has risen, shape it into a loaf and place it in a well-oiled 8-inch by 4.5-inch loaf pan. Cover with oiled plastic wrap and allow the dough to rise until it is approximately 1 inch above the rim of the pan. Lightly brush the top of the loaf with an egg wash (one egg beaten with one teaspoon of water). Bake for 30 minutes, rotating the pan halfway through for even baking.
10. For rolls, divide the risen dough into 12 equal pieces, each weighing approximately 56 to 57g. Shape each piece as desired and place them on parchment paper. Cover and let them rise until they are puffed and about 50% larger. Use a piece of dough in a straight-sided juice glass to judge when the dough is 1.5 times its original volume.
11. Lightly brush the tops of the rolls with an egg wash (one egg beaten with one teaspoon of water). Bake in a 350°F oven for 6 minutes, then rotate the pan and bake for another 7 minutes, or until the rolls are golden brown and reach an internal temperature of 200°F.
12. Transfer the baked bread or rolls to a wire rack to cool completely before serving.