Hokkaido Milk Bread | Dried Sourdough and Type 1 Flour

FOR TANG ZHONG (Water Roux):

25 g of Ruggeri type 1 flour;
100 g of water.

FOR THE DOUGH:

All Tang Zhong;
350 g of Ruggeri type 1 flour ;
35 g of dried sourdough with Ruggeri active yeast;
125 g of whole milk;
60 g of sugar;
1 teaspoon salt;
One whole egg;
30 g of soft butter.

METHOD:

First thing you do is make the Tang Zhong. This is a pre-gelatinization technique of gluten born in China that will give your final products an extreme softness . It is very simple and involves heating the flour with 4 times its weight in water. Place them in a saucepan, stirring with a whisk to avoid lumps, and heat them up to 65° on low heat . If you don't have a thermometer, you can easily observe the mixture: when it becomes a very dense cream, it is time to turn off the heat and put it in the refrigerator with the film in contact.

When the Tang Zhong is completely cold, you can start kneading the dough. Warm the milk slightly and dissolve the dried Ruggeri sourdough starter in it. Place all the ingredients in the mixer (except the butter) and knead until you get a solid but still sticky mass . This will take about 10 minutes. At that point, start adding butter a little at a time and turn the mixer on, adding more butter only when the previous one has been completely absorbed. After another 10-15 minutes, you will have a completely stringy and slightly sticky dough. Make a nice tight ball and put it in a bowl to rise until it doubles in size (this will take about 90 minutes).

Once the dough has doubled in size, take it out and divide it into 4 equal parts. Shape them into tight balls and let them rest for half an hour.

Once they have rested, take the balls, flatten them, take the side flaps and close them in the center (to form a rectangle). Pull the dough with a rolling pin and then roll it up to form rolls. Insert them into the perfectly buttered mold and leave to rise for about an hour. They should reach the edge of the mold.

Preheat the oven to 180°C static and cook the bread for 30 minutes.

Now you can enjoy a very soft cloud that will brighten up your breakfasts and, why not, any other moment of the day.