Ingredients
Method
Make the Tangzhong
- Whisk 25 g flour and 125 g of milk together in a saucepan. Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste. Remove from heat and cool until just warm in temperature.
The Dough
- Combine the remaining flour, Tangzhong, and the water. Mix until there are no dry spots. Cover with a towel and allow to rest (autolyze) for 45-60 minutes. I went for 1 hour with my loaf.
- Next, add the starter, honey and salt. Mix thoroughly.
- Lastly, add in the butter/olive oil gradually. Continue kneading (either by hand or in a stand-up mixer) until the dough becomes smooth, elastic and slightly tacky. I used my mixer and went about 8-10 minutes.
Bulk Ferment
- Cover and allow to rise at approximately 75℉ and until the dough is about 50-75% larger and puffier. This will generally take around 4-6 hours (depending on the temperature in your kitchen). Go by the look of the dough rather than the clock. Mine is always good at the 4 hour mark.
Shape the Dough
- Gently flatten the dough into a rectangle, fold down the sides toward the center, then roll it tightly from the short end into the shape of a log. Pinch the seam (if needed) and place seam-side down in a greased 9x5 loaf pan.
Cold Proof
- Cover the loaf pan with a towel. I then place it in a tied grocery bag. Refrigerate for 8-12 hours.
Next Morning/Bake
- Take the loaf out of the refrigerator (remove the bag) and let it finish proofing at room temperature, approximately 1 - 3 hours.Mine was perfect at 2 1/2 hours but it will depend on the temperature in your kitchen.You want it very puffy and about 1 inch above the rim of the pan.
- Bake at 400 ° F for 10 minutes to brown the top. Now, bake at 375° F for 40 minutes, tenting with parchment paper/foil so the top doesn’t get too brown.
Notes
- Target internal temperature: 195-200°F
- Brush the top with a little butter when it comes out of the oven for a softer crust (optional).