Koji Hokkaido Milk Bread V Recipe

Whisk Water and All-purpose flour in a small saucepan until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens to a paste and registers about 65°C (149°F).

Remove from heat, transfer to a heatproof bowl, and cool to room temperature.

In the bowl of a stand mixer with a dough hook, combine Bread flour, Fine sugar, Salt, and Instant yeast.

Add the cooled Tangzhong, Whole milk, Egg, and Koji starter; mix on low speed until a shaggy dough forms.

Increase speed to medium and knead until the dough begins to come together.

With the mixer running, add Unsalted butter a tablespoon at a time; continue kneading until the dough is smooth, elastic, and passes the windowpane test.

Transfer dough to a lightly oiled bowl; bulk ferment at 75–78°F (24–26°C) for 60–90 minutes with 1–2 folds halfway through.

Gently divide dough into 8 equal pieces; shape each into a tight ball (or small baton for bite-sized pieces) and place on parchment-lined baking sheets.

Proof in a warm area until puffy and nearly doubled, about 60–75 minutes.

Preheat oven to 350°F (175°C). Bake the bread for 18–22 minutes, until golden brown. Cool on a rack before serving.

In a clean jar, combine Heavy cream with Culturing starter. Allow to culture at 68–72°F (20–22°C) for 12–24 hours until the cream thickens and develops a tangy aroma.

Churn the cultured cream in a stand mixer or with a blender until it separates into butter and buttermilk.

Drain and rinse the butter under cold water, squeezing out as much liquid as possible.

Knead briefly to remove remaining moisture; add Salt if desired and mix to distribute.

Shape into a log or container; refrigerate until firm. Serve with the warm milk bread bites.