Perhaps youíve never had a chance to try Japanese milk bread. Itís delicious. Oh so pillowy, perfect thickly sliced and spread with sweet butter and preserves, or cinnamon sugar.
Most recipes for Japanese milk breads begin with a tangzhan
, a kind of a roux made with a small amount of the total flour, to 5 parts water (or whTever youíre using for hydration. This recipe calls for a bit of flour and ALL the hydration! I couldnít explain the chemistry, but not only is the crumb so soft you wanna squeeze it like a roll of Charmin, it seems to stay that way for several days.
Hereís a link to the recipe
(That looks like a very weird link, let me know if it doesnít work. Iíll try it out too, of course.)
Here are a couple of pics of the loaf I made