Milky, soft, and chewy 🥛🍞

Recipe:
TANGZHONG
20 g bread flour
100 ml water

DOUGH
140 ml slightly warm milk (100ºF)
40 ml slightly warm water (100ºF)
4 g instant yeast
20 g sugar
8 g salt
20 g melted butter
120 g cooled tangzhong
380 g bread flour
+ 1 Tbsp milk for brushing loaf

Bulk fermentation 1 hour at 76ºF
Final proof 1 hour at 76ºF
Bake 30 mins 365°F

Specs:
100% bread flour
70% hydration
1% yeast
5% sugar
5% butter
2% salt
30% tangzhong (1 part flour : 5 parts water)

Music:
Solo Sky Music -    • Thinking Of You | Solo Sky  

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