Hooked on to Hokkaido: This Japanese milk bread is the new favourite of city bread makers

Sourdough is good great even Topped with tomato and goat cheese it makes for a firm and reassuring bready indulgence But hokkaido we feel with its pillowlike texture has a comforting edge over the former It is a slightly sweetened and ultrasoft Japanese milk bread that has been making its presence felt across city bakeries Chef Seefah Ketchaiyo cofounder of Seefah and Seefah Bakery in Mumbai tells us that being light and soft this milk bread can be eaten every day and in any formBinal ValandWhat makes it fluffy Some bakers credit the Japanese tangzhong or yudane method of baking bread where flour and heated water are mixed into a paste before adding it to the dough But Modernist bread by Nathan Myhrvold and Francisco Migoya a book that offers indepth insights into bread mdash the art history and science behind it mdash notes that these methods add to the shelflife and not to the texture of the breadTo mark Real Bread Week February 19 to 27 herersquos our curated list of hokkaido breads to choose fromJapanese hokkaido milk bread recipeIngredientsDry 275 gm bread flour all purpose flour plus extra for kneading as required 30 gm castor sugar 4 gm salt 6 gm active dry yeastWet 1 egg approx 4550 gm 70 gm whole milk lukewarm 30 gm whipping dairy cream lukewarm 30 gm unsalted butter 80 gm tangzhongMethodFor tangzhongTake flour and milk in a 15 ratio mdash 20 gm flour and 100 gm water In a saucepan mix the flour and water over a medium flame Stir continuously with a wooden spatula for approximately two minutes Cover and coolMaking the breadWhisk the egg lightly remove 2 tsp for later In a bowl mix all dry ingredients make a well and mix all wet ingredients Then add 8 gm of tangzhong and knead for five minutes Add the butter in two batches and knead till the dough forms a supple yet strong structure Conduct the windowpane test take a small ball of dough and stretch it until it forms a thin film without breaking and light can pass through it Transfer the dough to a greased bowl and cover with a damp cloth or cling wrap and place it in a warm place for 40 minutes Once doubled bring the dough to a lightly floured surface and punch it gently Divide the dough into three equal portions Roll each portion into a flat oval shape fold the oval into thirds place the seam side down and roll again making sure the width is similar to that of the bread pan Flip the rolled dough and roll into a sausage shape Using your fingers delicately seal the seam and place the loaf in the bread pan seamside down Cover with a damp towel and let it rise Brush the top with a mixture of egg and milk Bake in a preheated oven at 200 degrees Celsius for 20 minutes Reduce the temperature to 180 degrees and bake for another 1015 minutes until the top of the bread turns golden brown and on tapping it the loaf sounds hollowCourtesyBinal Valand baker and food stylistLog on to binal _valand and sourdoughbinalSubko Their brokkaido loaf is another combination of brioche and hokkaido bread They explain that this marriage brings in the softness of the Hokkaido Shokupan milk bread and the tendercrumbed butteriness of a briocheLog on to subkocoffeeCall 9004700654 BandraCost Rs 525 for a full loaf contains eggZama Organics This Govandibased platform offers softcrumb and freshly baked hokkaido bread Theyrsquore open for orders for the next day only till 6 pmLog on to zamaorganicscomCall 8104965913Cost Rs 245 for a loaf egglessSeefah Bakery Seefah Bakeryrsquos shokupan hokkaido milk bread checks all the milk bread boxes Cut your Hokkaido bread into thick slices and take chef Seefahrsquos suggestion and have it for breakfast with cold coffeeLog on to seefahbakeryCall 8928888710Cost Rs 350 for 450 gm egglessPure Brot Pure Brotrsquos hokkaido bread version is made with sourdough which makes it an excellent choice for French toastLog on to purebrotcomCall 8291046711Cost Rs 245 for 400 gm loaf Rs 165 for 400 gm buns