Ingredients

The following ingredients have 15 Servings
  • 29 grams of 100% hydration Sourdough Starter ((100% hydration))
  • 47 grams Milk
  • 85 grams Bread Flour
  • All the Levain
  • 210 grams Bread Flour
  • 210 grams All Purpose Flour
  • 62 grams White Sugar
  • 10 grams Dry Malt Diastatic Baking Powder (optional)
  • 120 grams Egg Whites
  • 215 grams Cream or Milk
  • 7 grams Sea Salt
  • 52 grams Butter (softened)
  • 1 Tablespoon Melted Butter

Instruction

  • See my Hokkaido Milk Sandwich Loaf recipe for Step by Step directions.
  • Cut dough into 15 even pieces.
  • Using your palms, roll dough to 7 inches long.
  • Place each piece of dough on a cookie sheet, one inch from each other. Flatten dough with your palms.
  • Cover dough and place in draft free area. Allow to rise 5 hours.
  • Bake at 350 degrees for 15 minutes, or until lightly browned.
  • Remove from oven and brush with melted butter.
  • Place on wire rack and cool.